ASIAN

AND
WESTERN
CUISINE

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 INFORMATION SHEET 4
INDONESIAN CUISINE
INTRODUCTION
 Indonesia is the world’s largest archipelagic state.
 It is located in Southern Asia between Indian Ocean and the Pacific Ocean.
 It has a tropical, hot, humid, climate; more moderate in highlands.
 The terrain is mostly coastal low lands; larger island has interior mountains.
 Muslims comprise 86% followed by Protestant (6%), Roman Catholic (3%),
Hindus (2%) and others (3%)
 From the time that’s its Srivijaya kingdom commence trading with China in the
7th Century.
 Indonesia has been an important trade region with many foreign powers
attached by its wealth of natural resources.
 Indian merchants brought with them the Hindu and Buddhist religion.
 Indian also introduce the curries and dried spices such as cardamom, cumin, and
caraway.
 Chinese traders and immigrants contributes Confucianism, soybean, noodles and
the technique of stir frying.
 Arab traders and scholars introduced Islam, kebabs and Arabian spices.
 Europeans, meanwhile, fought amongst themselves for control of the Spice
Island of Maluku; and Spanish and Portuguese traders brought produce from the
New World before the Dutch finally colonized Indonesia from three and half
centuries.
 During that time, they imported potatoes, cabbage, cauliflower, carrots string
beans and corn to remind themselves of home.

FOOD WAYS IN INDONESIA

 Indonesian cuisine is diverse, many regional cuisine exists, often based upon
cultural and foreign influences.
 Indonesian cuisine varies greatly by region and has many different influences.
 Throughout its history, Indonesia has been involved in trade due to its location
and natural resources.
 Indonesia’s indigenous techniques and ingredients were influenced by India, the
Middle East, China, Europe, Spanish and Portuguese traders.
 The Indonesian islands – The Moluccas (Maluku), which are famed as the “the
Spice Island”, also contributed to the use of native spices such as cloves and
nutmeg.

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  Some popular Indonesian dishes such as Nasi Goreng, Gado – Gado, Sate, and
Soto are ubiquitous in the country and considered as Indonesian National dishes.

 Indonesia’s culinary ties are close to Southeast Asian countries strongly

influenced by India.
 Curries o highly spices sauces often diluted with coconut milk and served with
bite sized neat, fish and vegetables enliven the blandness of the rice that is
staple in meal.
 Arab traders ultimately converted Java from Hinduism to Islam and experienced
their culinary influences as well.
 Kebabs, marinated meat cubes threaded on skewers, were reinterpreted to
become satay.
 Dill and fennel entered the repertoire of spices
 Today Indonesia is the largest Muslim country in the world. Not surprisingly, goat
and lamb are important meats. While pork is forbidden. Pork is eaten only in
Hindu Bali and within the Chinese Community.
 Chinese merchants and traders meanwhile added their own indispensable
contribution to the cook pot.
 Indonesian food would be unrecognized without the wok, stir – frying, the soy
beans and noodles which thread their way throughout the cuisine in the
countless ways.
 Some popular dishes that originated in Indonesia are now common across much
in the Southeast Asia, Indonesian dishes such as Satay, Beef Rendang, and
Sambal are also flavored in Malaysia and Singapore. Soy – based dishes, such as
variations of tofu (tahu) and tempe, are also very popular.
 Tempe is a regarded as a Javanese invention, a local adaptation of soy – based
food fermentation and production.
 Another fermented food is Oncom, similar in some ways to tempe but using a
variety of bases (not only soy), created by different fungi, and particularly
popular in West Java.

SUMATRAN CUISINE – for example, often has Mild Indian influences, featuring
curried meat and vegetables such as Gulai and Kari, while Javanese cuisine is mostly
indigenous, with some hint of Chinese influences.
The cuisine of Eastern Indonesia is similar cuisine can be seen in Indonesian cuisine:
such as
- Bakmi (noodles)
- Bakso (meat or fish balls)
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 - Lumpia (spring roll)
The Dutch attracted by the nutmeg and cloves of Maluku, waged wars over the Spice
Island and ultimately colonized the entire archipelago.
Colonization caused such suffering, but added the finishing touch when it came to
flavors.
Chili peppers from Mexico added their unmistakable sting. Peanuts from the Americas
provided sauces for Satay and Gado – gado.
Cassava from the Caribbean and sweet potatoes from South America furnished Maluku
(the Molucas) and Irian Jaya (Indonesian New Guinea) with their staples.
In this exotic world, Dutch Colonizers, imported cabbage, carrots, cauliflower, string
beans, potatoes and corn, adding to the already vast array of vegetables.
They also created an entertainment institution design to present scores of different
dishes at a single sitting.
Rijsttafels (rice table) might contain up to a hundred different dishes. Servant stood
behind the chair to each guest ready to provide soothing morsels of each guest ready
to provide soothing morsels when necessary to cool a burning palate.

Rice is a staple for all classes in contemporary Indonesia, and its holds the central place
in Indonesia Culture; it shape the landscape; is sold at markets; and is served in most
meals both as a savory and a sweet food.
The importance of rice in Indonesian culture is demonstrated through the reverence of
Dewi Sri, the rice goddess of ancient Java and Bali.
Traditionally, the agricultural cycles linked to rice cultivations were celebrated through
rituals, such as Seren Taun Rice Harvest Festival.
Rice is the most often eaten as plain rice with just a few protein and vegetables dishes
as side dishes. It is also served, however, as:
- Nasi Uduk (rice cooked in coconut milk)
- Nasi Kuning (rice cooked with coconut milk an turmeric)
- Ketupat (rice steamed in woven packets of coconut fronds)
- Lontong (rice steamed in banana leaves)
- Intip or Rengginang (rice cracker)
- Dessert, Vermicelli, noodles, Arak Beras (rice wine)

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 - Nasi Goreng (fried rice) ; omnipresent in Indonesia and considered as a
National dish.
Many types of tubers such as Talas ( a type of taro but larger and more bland) and
breadfruit are native to Indonesia, while others are introduced from elsewhere.
Wheat, the base ingredient for bread and noodles were probably introduced from India
and China; yam was introduced from Africa; while maize, sweet potatoes, cassava and
maize were introduced from Americas through Spanish influence and reached Java in
the 17th Century.
Cassava is usually boiled, steamed fried or processed as popular snack Kripik
Singkong (cassava cracker) Dried cassava, locally known as Tiwul as an alternate
staple food.

Papeda, staple food of Indonesian food Ayam Goreng

Eastern Indonesia, served includes many Kalasan from
with yellow soup and grilled vegetables as Kalasan,
mackerel ingredients like this Yogyakarta
Sayur Oyong made
with Luffa Acutangula

Rendang daging, a beef mutton or Grilling Ikan Bakar baronang in

goat meat dish cooked with coconut Mamuju, West Sulawesi
milk

A number of leaf vegetables are widely used in Indonesian cuisine. Spinach, genjer,
melinjo, papaya and cassava leaves. These are often sautéed with garlic.
Spinach and corn are used in simple clear watery soup sayur bayam bening flavored
with Temu Kunci, garlic and shallot. Other vegetables are:
- Labu air (calabash)
- Labu Siam (Chayote)

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 - Kelor
- Kacang Panjang (yardiong bean)
- Terung (eggplant)
The most common poultry consumed is chicken, due to its lesser fat amount, pigeon
and wild migrates sea bird are also consumed. Various recipes of Ayam Goreng (Fried
Chicken) and Ayam Bakar ( Griiled chicken) are commonly found in Indonesia.
Chicken Satay is also commonly found in Indonesia.
Popular chicken recipes such as:
 Ayam Goreng Kalasan from Yogyakarta,
 Ayam Bakar Padang from Padang
 Ayam Taliwang from Lombok
 Ayam Betutu from Bali
 Ayam Goreng Lengkuas (Galangal Fried Chicken)

Beef and goat meat are the most commonly consumed meat in Indonesia, while
Kerbau (water buffalo) and domestic sheep are also consumed to a lesser amount,
since water buffalo are more useful to plough the rice paddles, while sheep are
harvested for its wool or used as traditional entertainment of ram fighting.
The meat can be cooked in rich spices and coconut milk such as beef, goat and lamb
rendang, skewered, seasoned and grilled chicken or mutton as Satay, barbecued meats,
or sliced and cooked ion rich broth soup as SOTO.
Muttons and various offal's can be use as ingredients for Soto Soup and Gulai Curry.
In Bali, with its Hindu majority, the Babi Guling (pig roast) is popular among locals as
well as non-Muslim visitors, while in the Batak people of North Sumatra have Babi
Panggang that is similar dish.
In an archipelagic nation, seafood is abundantm and it is commonly consuymed
especially by Indonesian residents on costal area. Fish especially popular in the Eastern
Indonesian regions of Sulawesi and Maluku, where most of the people work as
fishermen. Popular seafood in Indonesian cuisine among others; tongkol or cakalang
(Skipjack tuna) Tuna, Ikan Kembung (mackerel) Bawal (pomfret), Tenggiri
(wahoo), Bandeng (milkfish), Kuwe (trevally), Baronang (rabbitfish), Kerapu
(Garoupa), Kakap merah (red snappers) , Teri (Anchovy), Todak (Swordfish), Hiu or
Cucut (shark), Pari (stingray), Sotong or Cumi – Cumi (squid or cuttlefish), Udang
(shrimp), Kepiting (crab), Rajungan (Blue Crab) and Kerang (Mussels)

Rempah – is Indonesian word for spice, while “bumbu” is the Indonesian word for
spices mixture or seasoning, and it commonly appears in the names of certain spice
mixture, sauces and seasoning pastes.
Known throughout the world as the “spice islands”, the Indonesian Island of Maluku
contributed to the introduction of its native spices to world cuisine. Spices such as:

Pala Nutmeg/Mace Kunyit Turmeric

Cengkeh Cloves Sereh Lemongrass
Daun Pandan Pandan Leaves Bawang Merah Shallot
Kluwek Pangium Edule Kayu Manis Cinnamon

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 Laos Galangal Keniri Candlenut
Lada Hitam Black Pepper Ketumbar Coriander

The Indonesian fondness for hot and spicy food was enriched when the Spanish
introduced Cabai Chili Pepper form the New World to the region in 16th Century. After
that hot and spicy Sambals have become an important part of Indonesian Cuisine.
Sambal evolved into many variants across Indonesia, one of the most popular is:
 Samba Terasi - (Sambal Belacan)
 Sambal Mangga Muda ( unripe mango sambal) : Dabu – dabu is the
North Sulawesi style of Sambal with chopped fresh tomato, chili and lime juice.
Traditionally prepared laboriously found upon stone mortar, today Sambals is
also available as industrial processed products in bottle or jars.
 Terasi or Belacan (shrimp paste) is also important ingredients for flavoring,
usually used in Sambal, Rujak or various Vegetables Dishes.
 Soy Sauce – is also an important flavorings in Indonesian Cuisine.
 Kecap Asin (salty or common soy sauce) was adopted from Chinese Cuisine,
however Indonesian developed their own Kecap Manis (sweet soy sauce) with
generous addition of palm sugar into soy sauce.
 Sweet soy sauce is an important marinade for barbecued meat and fish, such
as Satay and Grilled Fishes. Sweet Soy Sauce is also an important ingredient for
Semur , (Indonesian Stew)
 Coconuts are abundant in tropical Indonesia, and since ancient times
Indonesians developed many and various uses for this plant.
 Bumbu Kacang or Peanut Sauce represents a sophisticated, earthy seasoning
rather than sweet, gloopy sauce.

COOKING METHODS

Most of common Indonesian dishes are name with its main ingredients and cooking
method.

Ayam Chicken Panggang Baked

Goreng Frying Rebus Boiling
Udang Rebus Boiled Shrimp Kukus Steaming
Babi Panggang Roasted Pork Sangray Sautéing
Tumis Kangkung Stir fried Spinach Bakar Grilling
Tumis Stir Frying

The fire used in cooking can be either strong fire or small fire for slow cooking. Cooking
Nasi Goreng usually employ strong fire. While authentic rending for example employ
small for slow cooking of beef, spices and coconut milk until meat caramelized and all
the coconut milk’s liquids evaporates.

COOKING UTENSILS
Wajan Wok Parutan Shredder
Penggorengan Frying Pan Ulekan & Lesung Stone Mortar and
Pestle
Panci Cauldron

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 INFORMATION SHEET 5
SINGAPOREAN CUISINE
INTRODUCTION:
 Is in fact of the most enjoyable cities in Southeast Asia.
 As you zoom in from one of the world’s best airport along the lushly tree- shaded
expressway or on the zippy MRT train line, you’ll quickly realize this is ni traffic –
snarled Bangkok.
 And as you stroll through the fashion emporium of Orchard Rd., poke around
antique shops in Chinatown aor take a walk around one of the dozens of
beautiful city parks, you’ll know the city bears no comparison to crime.
GEOGRAPHY
Singapore is located Southeastern Asia, islands between Malaysia and Indonesia,
lying just north of the equator on the southern tip of the Malay Peninsula in Southeast
Aisa, between the Indian Ocean and the South China Sea.
HOW UNIQUE IS SINGAPORE FOOD?
Singapore Food is unique because Singapore is a multicultural country. Since the
founding of Singapore by the British in the nineteenth century, the native Malay,
Chinese, Indonesian, Indian, Peranakan, and Western traditions have influences other
areas such as Sri Lanka, Thailand, Philippines and the Middle East have made Singapore
Food Unique as it came from all part of the world.
 Chinese Cuisine in Singapore
Many of the dishes were adapted by early Chinese immigrants to suit local
circumstances (such as available ingredients) and cannot strictly be considered
mainstream Chinese cuisine due to the presence of Malay, Indian and other influences.
Singaporean Chinese Cuisine is largely from the cuisines of the Hokkien, Teochew,
Hainanese, Cantonese and Hakka dialect groups that consist of the majority of the
Chinese population in Singapore.

 Malay Cuisine in Singapore

Malay dishes, influenced by the food of the Malay Peninsula, Sumatra, Java and
Riau Islands, tend to be adapted to local tastes and differ from the regional variations in
neighboring countries. Spices and coconut milk are common ingredients, although
Chinese ingredients such as Taupok (tofu puffs) and tofu (known as tauhu in Malay)
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have been integrated. Many Chinese and Tamil Muslim adaptation of these dishes also
exist.

 Indian Cuisine in Singapore

Like other divisions of Singaporean Cuisine, Indian Singaporean Cuisine has
influence from multiple ethnic groups. After years of contract with other Singapore
cultures, and in response to locally available ingredients as well as changing local
tastes. The local forms of Indian food may be seen as localized or even regional
variations of Indian food, or in some cases, a form of hybrid Indian – Singaporean
Cuisine.

 Western Cuisines in Singapore

Many of the Western
Cuisines in Singapore origins
from the European countries.
Commonly seen dishes such
as Sirloin Steak, chicken or
lamb chops, fish and chips,
mixed grills, baked beans,
chicken pie, sausage rolls,
fried chicken wings, and
cheese fries are popular in
Singapore, typically spotted
in hawker centers and food
courts in Singapore.

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SINGAPORE CUISINE
 Nonya Cooking – tends to be
spicier and tangier than Chinese
food but, unlike indigenous Malay
cuisines, features the use of pork
and noodles.
 Laksa – the rich coconut soup –
noodle soup dish, is one of the best
– known Nonya dishes.
 Otak – otak – is a mashed fish with
coconut milk and chili, wrapped in
banana leaf and grilled over coals.
 Singapore is particularly famous for
its crab dishes.
 Chile crab features pieces of
shellfish smothered in tangy chili and
tomato sauce.
 Black pepper crabs are seasoned in a thick black pepper and soy sauce.
 The European influence can be seen in curry puffs (pastry parcels filled
with curried potato and chicken or lamb), which are similar to England’s
pastries.
 Kaya – which is a sweet preserve most likely based on Europe’s imported jams,
but made of coconut and eggs.

Chile Crabs Black pepper crabs

Curry puffs Kaya

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 INFORMATION SHEET 6
CHINESE CUISINE
HISTORY

In China, food and its preparation has been developed so highly that it has
reached the status of an art form. There is an old Chinese saying "Food is the first
necessity of the people" the Chinese people consider that delicious and nutritious food
is a basic necessity.

This art has been cultivated and refined over hundreds of years. Legend has it
that the culture of Chinese cuisine originated in the 15th century BC during the Shang
dynasty and was originally introduced by Yi Yin, first Prime Minister.

Confucius emphasized the artistic and social aspects of cookery and eating. The
Chinese gather together without involving food - it is considered to be poor etiquette to
invite friends to your home without providing appropriate food.

CHINESE CUISINE CULTURE

Type of Courses

A Chinese meal is consisted of two parts: staple food, normally made of rice,
noodles or steamed buns, and ts'ai, vegetable and meat dishes. (This is different from
Western meals, which take meat or animal protein as main dish). The primary eating
utensils are chopsticks (for solid foods) and ceramic spoon (for soups and congees).

 Cold Dishes
Cold dishes are the first course in traditional Chinese banquet. Salt, sugar,
chili powder, light soy sauce, vinegar and sesame oil are often used to make cold
dishes. Cold dishes attach great importance to the designing of the dish, which is
the “shape” of the dish. Normally, cold dish can provoke people’s appetite.

 Hot Dishes
Hot dish is a concept comparing with cold dish. Normally, main course is
also called hot dish. Hot dishes are normally cooked using techniques like stir-
frying, deep-frying, Liu, quick-frying, Hui, etc.

 Soups and Congees

Instead of adding milk or cream into the soup, Chinese soups are adding
refined starches from corn to thickening the soups. Chinese people believe that
soups are good for health. Congee is a kind of porridge or gruel. Except for rice
and other cereals, meat, fish and sometimes vegetables and flavorings are added
into the congee. Congee is a good choice for breakfast. Congee is easy to digest,
so it’s a great choice of ill people and young infants.

Staple Food and Xiaochi

Rice is the staple food in southern China, for southern China is the rice farming
areas. People always eat steamed rice. While in Northern China, which is a wheat
farming area, people normally eat flour-based food, like noodles, mantou (a kind of
steamed buns) and dumplings.

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  Xiaochi are a kind of snacks. They are often sold in street stalls or small
restaurants. Normally, one stall only sells one kind of snacks. Xiaochi is kind of
light meal, and it’s often self-contained and easily portable. Different regions
have different Xiaochi. They are very popular among tourists and local people.

RELIGION AND BELIEFS

Shinto
Tofu - the abura-age (soybean curd) is a favorite food of the foxes associated
with the deity Inari and is offered at shrines

Taoism
Dumpling - symbolizes wealth because the shape is similar to money-related
instruments such as the tael (Chinese weight measure) or Chinese ingots (especially
the jau gok). They are eaten at midnight of Chinese New Year.
Noodle - symbolizes longevity, usually served in the Chinese New Year’s Eve.

BELIEF

For the Chinese, food is such an important part of daily life that, not surprisingly,
it is also the source of a myriad of strange, and sometimes even quite well-founded,
symbolisms and beliefs related to people's wealth and well-being.
Chinese food symbolism can be roughly divided into two categories: the first one
includes beliefs based on the concepts of human beings and their vital functions in
Traditional Chinese Medicine, and the second one those stemming from the peculiarities
of the Chinese language.

 Fish, the bringer of good luck and abundance. In China, fish is considered by far
the most auspicious food of all, due to the fact that its Chinese name, yú (鱼), is
pronounced the same way as the words for fortune and abundance. So, the
serving of fish symbolizes both having good luck and a future of abundance.

Needless to say, it is of course quite unwise to deliberately take action to reverse one's
luck, even if symbolically.

Pear of peril
In the case of fruit, caution should be taken if you're about to chomp into a pear,
lí (梨), in Chinese. Pears should never be shared with a spouse, or even a potential
spouse. In Chinese, sharing a pear would be fēn lí (分梨), which sounds alarmingly
similar to divorce (分离).
The most auspicious choices to go for in the fruit section would be peaches, because
they symbolize longevity, and golden mandarins and oranges, which are thought to
bring wealth. Pomelos and lychees, in turn, help enhance family relationships.

Walnuts for the expectant

When a couple is expecting, they enter a veritable jungle of food-related beliefs
and taboos. For example, a pregnant woman should pay attention to what color food
she eats. If she eats less intensely colored food, the baby's skin tone will be lighter,
which is what Chinese parents generally hope for. I know a couple who always tells a
certain story to explain why their son's skin is so much darker than their daughter's.
According to the story, the mother became pregnant in 1960, when China was suffering
from the worst food shortage in its recent history. Everything was scarce, especially
meat, which was carefully rationed. Octopus, however, was abundant, and that is what

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the husband took home to his wife by the bagful. So, as a reminder of this period of
scarcity, the boy was born with slightly darker skin.

THE EIGHT MAJOR REGIONAL CUISINES OF CHINA

Chinese cuisine is generally divided into eight regional cuisines based on their
geographic location. Naturally, they are also strongly influenced by the staple crops that
grow in each specific region. However, some people make a distinction only between
four styles of Chinese cooking, namely Cantonese, Huaiyang, Shandong and Sichuan
cuisines.

 Anhui Cuisine (Hui Cai)

The regional cuisine of Anhui in eastern China is considered to be healthy and

visually interesting with simple flavors. Anhui cuisine is characterized by an ample use
of fresh herbs, mushrooms, berries, and other wild plants that grow in the region
surrounding Huangshan Mountain.

The methods used to prepare the dishes are simple, mainly consisting of braising
and stewing so that it preserves the nutrients of the food. Some of the best known
Anhui dishes include: Stewed Soft-shelled Turtle in a Clear Soup, Bamboo Shoots with
Sausage.

 Fujian Cuisine (Min Cai)

Fujian cuisine is often further divided into the four subcategories of Southern
Fujian, Western Fujian, Fuzhou and Quanzhou cuisines. The food is usually only lightly
seasoned and the main flavors are sweet and sour. The most common ingredients
include various types of seafood. Pork, duck, chicken and beef are also commonly used.

 Guangdong Cuisine (Cantonese)

The Chinese say that people from the southern province of Guangdong will eat
almost anything that walks, crawls, flies or swims. Cantonese cuisine is influenced by
both Oriental and Western cooking traditions. Typical ingredients include different kinds
of meats and vegetables, such as onion, garlic. The main seasonings are sugar and
spiced salt.

The methods used to prepare Cantonese dishes are sometimes quite

unconventional and include salt-roasting, steaming with wine and slow-cooking.
The most famous Cantonese dishes include: The Dragon and Tiger Fight, Hong Kong
egg custard tarts, wontons, and spring rolls.

 Hunan Cuisine (Xi'ang Cuisine)

Hunan cuisine is famous for its spiciness, deep colors and fresh aromas. Smoked
and cured foods are typical in this part of the country. The main cooking techniques
include braising, stewing, smoking and steaming.

The most famous Hunan dishes include: Dong'an Chicken, Chopped Pepper Fish
Head, Crispy Duck, Orange Beef and Spicy Frog's Legs.

 Jiangsu Cuisine (Su Cai)

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 The cuisine of Jiangsu is divided into the subcategories of Suzhou-Wuxi style,
Zhenjiang-Yangzhou style and Nanjing cuisine. Jiangsu food is generally characterized
by light and fresh flavors and tender textures and an emphasis on soup.

Most popular cooking methods include stewing, braising, stir-frying and pickling.
Sugar is often used to round off the flavors.
Famous examples of typical Jiangsu dishes include: Jinling salted dried duck (Nanjing's
most famous dish), crab shell meatballs (pork meatballs in crab shell powder),
Yangzhou steamed Jerky strips (dried tofu, chicken, ham and pea leaves), Farewell My
Concubine (soft-shelled turtle).

 Shandong Cuisine

The cuisine of the eastern coastal province of Shandong is divided into Huai-
Yang, Yangzhou, Jiaodong and Jinan style cooking. One of the main characteristics of
this type of cuisine is the tendency to eat bread instead of rice and the use of onions as
a seasoning.

The corn grown in Shandong is especially famous for its chewy and starchy
texture and grassy aroma. The most popular ingredients include seafood such as
scallops, prawns, clams, sea cucumbers and squid. Millet, wheat, oat and barley are
used used to make a variety of delicious breads.

Common vegetables include potatoes, tomatoes, cabbages, mushrooms, onions,

garlic and eggplants. Roasted or salted peanuts are also often used to add a bit of
crunchiness and flavour to dishes. Typical Shandongese dishes include lightly seasoned
seafood, soups, and stir-fried, braised and deep-fried foods.

The most popular Shandong dishes include: sea cucumber with meat balls,
braised shark’s fin with shredded chicken, and bamboo shoots.

 Sichuan Cuisine

Out of all these wonderful regional cuisines, Sichuan cooking stands out as very
unique. The cuisine of this southwestern province is best known for its use of strong
spices. The main seasonings include chili and garlic, as well as locally produced Sichuan
pepper.

Sichuan cuisine makes big use of freshwater fish, but also your typical chicken,
duck and pork meats. Shark fins, bear paws and other unconventional ingredients are
also used. Sichuan-style cuisine is mainly prepared by stir-frying, braising or stewing.

The most popular Sichuan dishes include: Kung Pao chicken, Twice Cooked Pork
and Tea Smoked Duck.

 Zhejiang Cuisine (Zhe Cai )

Ningbo cuisine, which is generally described as being very salty, is the best
known subcategory of Zhejiangese cuisine. Seafood is very popular here, but spices are
used quite sparingly. Since this southern province is bamboo country, almost every dish
contains bamboo shoots. Zhejiang dishes are usually prepared by stir-frying, braising or
steaming. Meat is often marinated in a mixture of vinegar and sugar. The most famous
Zhejiang dishes include: Dongpo Pork and Shelled shrimp in Longjing tea.

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 INFORMATION SHEET 7
KOREAN CUISINE
THE HISTORY OF KOREAN CUISINE

South-Korea has a very broad and interesting kitchen which is known worldwide.
Some argue that the diversity of the kitchen and the focus on vegetables makes it one of
the healthiest kitchens in the world.

Kimchi is a spicy fermented vegetable that is served with almost every traditional
meal in South-Korea. The most famous kind of Kimchi is made from Chinese cabbage
but there are a lot of other vegetables which are used to make kimchi as well.

When the first Koreans started using agriculture they had huge problems with the
weather in Korea since the winters where very cold. It was important to save food for
the winter and the most popular way to preserve food was using salt on different kind of
foods. Over the centuries Koreans mastered the art of preservation using salt. During
the period of the Three Kingdoms (57 B.C.E — 668 C.E.) other kingdoms noticed the
way the Koreans preserved their food and this is where we find the first writings about
the skills of the Koreans in preserving food.

During the Joseon Dynasty (1392–1910) the recipe of kimchi got even more
diverse. Different vegetables and spices where used to prepare the dish. A lot of the
influences during this time came from the Japanese.

As traditionally baking or frying were not common cooking

methods, Koreans tended to use fermenting, boiling, blanching, seasoning, and
pickling. Among these methods, the most characteristic method is fermentation. The
process of fermentation enriches food flavors and preserves foods.

Korea is a peninsula, so Koreans eat a lot of seafood although meat has become very
popular in the last 50 or so years. The most common spice and sauce ingredients used in
Korean cuisine are:

 Soybean paste (daenjang)  Soy sauce

 Chili pepper paste (kochujang)  Garlic
 Chili pepper flakes (kochukaru)  Ginger
 Scallions
 Sesame oil

 Grains have been one of the most important staples of the Korean diet.
 Legumes have been significant crops in Korean history and cuisine, according to
the earliest preserved legumes found in archaeological sites in Korea.
 Beef is the most prized of all, with the cattle holding an important cultural role in
the Korean home. Beef is prepared in numerous ways today, including roasting,
grilling (gui) or boiling in soups
 Chicken has played an important role as a protein in Korean history, evidenced
by a number of myths
 Pork has also been another important land-based protein for Korea. Records
indicate pork has been a part of the Korean diet back to antiquity, similar to beef
 Fish and shellfish have been a major part of Korean cuisine because of the
oceans bordering the peninsula.

ASIAN AND WESTERN CUISINE 15

Culture
Despite the political unrest that resulted in the division of the region, these two
countries still share the same culture and traditional values. Korea is divided by
boundaries, but still united by culture.
Korea is greatly influenced by the Chinese and Japanese cultures. This influence
can be seen by Confucianism, which established many traditions that can be seen in
modern Korea today.
Koreans also believe in sincerity and loyalty and follow certain codes of conduct
while meeting, eating, praying and even celebrating. At times when many other
cultures would shake hands, Koreans bow. They bow as a sign of gratitude and respect
to the person they are meeting.
Religion
Confucianism, Buddhism and Christianity are the main religions. Buddhism is the
religion in Korea with the most followers and its teachings have a great impact on
Korean lifestyle, culture and art. Yungdrung is a main symbol of Korean Buddhism and
can be found in all temples and religious places in Korea.
Some Popular Dishes in Korea
1. Bibimbap
The ingredients are mixed together with
a few drops of a gochujang - spicy red
pepper taste, and sesame oil.

2. Kimchi
- Baechu kimchi is the most popular
version (it's even served at Chinese
restaurants in India) - shredded
cabbage, white radish, red pepper
powder, green onion, garlic and other
seasonings.

3. Japchae (Glass noodles)

- Arguably Korea's most popular noodle
dish made with sweet potato noodles.
Stir fried in sesame oil with thinly sliced
vegetables and meat.

ASIAN AND WESTERN CUISINE 16

4. Gimbap/Kimbap (Seaweed Rice
Roll)
- Comparisons with a Japanese Sushi
roll are inevitable. Rice, meat and
vegetables are wrapped in a long
seaweed roll that is sliced into bite-sized
discs.

5. Bingsu (Patbingsu)
- Reminiscent of an Ice Kachang - a tall
heap of shaved ice with sweet
condiments. Patbingsu (with red bean
paste) is probably the best known
variant.

6. Korean Dumplings (Mandoo or

Mandu)
- Mandoo is a symbol of good luck when
prepared as part of Korean Lunar New
Year festivities. Korean dumplings
(mandoo or mandu) can be added to a
beef broth or anchovy broth (mandu
guk) and served with a traditional
cylindrical rice cake (tteok manu guk
7. Bulgogi (marinated beef
barbecue)
- A juicy, savory dish of grilled
marinated beef, bulgogi is one of the
most popular Korean meat dishes
throughout the world.

8. Samgyeopsal (pork strips)

- One of the most popular Korean
dishes in South Korea, samgyeopsal
consists of grilled slices of pork belly
meat that are not marinated or
seasoned. They are commonly dipped in
seasoning made of salt and pepper
mixed in sesame seed oil, and then
wrapped in lettuce along with grilled
slices of garlic, grilled slices of onion,
shredded green onions, and kimchi.
9. Ddukbokki (spicy rice cake)
- Ddukbokki, also spelled tteokbokki, is
a common spicy Korean food made of
cylindrical rice cakes, triangular fish
cake, vegetables, and sweet red chili
sauce.

ASIAN AND WESTERN CUISINE 17

 INFORMATION SHEET 8
LAO CUISINE
HISTORY
The Lao originally came from a northern region that is now part of China. As
they moved southward, they brought their traditions with them. Due to historical Lao
migrations from Laos into neighboring regions, Lao cuisine has influenced the mainly
Lao-populated region of Northeastern Thailand (Isan), and Lao foods were also
introduced to Cambodia and Northern Thailand (Lanna) where the Lao have migrated.
With the Columbian Exchange, non-native crops such
as tomato, papaya, corn, pineapple and chili peppers were introduced to Southeast Asia
probably through the various sea ports of modern
day Thailand, Cambodia and Vietnam via the Philippines and Malacca. Through trades
with the Portuguese and Europeans, acceptance and cultivation of non-native crops and
ingredients quickly spread throughout Southeast Asia.
By the mid-1500s, the Europeans were already exploring and trading with
mainland Southeast Asia reaching as far as Vientiane and Luang Prabang, Laos. Some
of the more notable Europeans who had travelled as far as Vientiane and Luang
Prabang or wrote extensively about their experiences were Fernão Mendes Pinto (1542-
1545), Diogo Veloso and Blas Ruiz (1596), Geebard van Wusthof (1641), Giovanni
Filippo de Marini (1642-1648) Jean-Baptiste Pallegoix (1830) and Henri Mouhot (1861).
Simon de la Loubère (1642-1729) observed that the cultivation of the papaya
was already widespread in Siam around the early 1700s] and by the time Jean-Baptiste
Pallegoix (1830) arrived as missionary to Bangkok; the papaya and chilli peppers was
already fully integrated in the Lao territory, dependencies and the Southeast Asian food
culture as a whole.
According to Henri Mouhot (1826 - 1861), French explorer and "discoverer"
of Angkor Wat, during his trip to Luang Prabang, Laos noted that the Laotians
absolutely adored chili peppers.

RELIGION AND CULTURE

Laos is approximately 60% Theravada Buddhist, which roughly falls
along ethnic lines with the majority of practitioners being Lao Loum. The remainder is
largely animist, following their unique ethnic traditions and practices. Even among
the Lao Loum there is a high degree of syncretism with most Lao acknowledging the
traditional animist traditions known collectively as satsana phi. Other religions are in the
minority including Islam and Christianity and represent a combined total of less than
2% of the population.

BELIEFS AND TRADITIONS

The traditional manner of eating was communal, with diners sitting on a reed
mat on the wooden floor around a raised platform woven out of rattan called a ka
toke. Dishes are arranged on the ka toke, which is of a standard size. Where there are
many diners, multiple ka tokes will be prepared. Each ka toke will have one or more
baskets of sticky rice, which is shared by all the diners at the ka toke.
In recent times, eating at a ka toke is the exception rather than the rule. The
custom is maintained, however, at temples, where each monk is served his meal on
a ka toke. Once food is placed on the ka toke it becomes a pha kao. In modern homes,

ASIAN AND WESTERN CUISINE 18

the term for preparing the table for a meal is still taeng pha kao, or prepare the phah
kao.
Traditionally, spoons were used only for soups and white rice, and chopsticks
(ໄມ້ ທູ່ ,mai thu) were used only for noodles. Most food was handled by hand. The reason
this custom evolved is probably due to the fact that sticky rice can only be easily
handled by hand.
Lao meals typically consist of a soup dish, a grilled dish, a sauce, greens, and a
stew or mixed dish (koy or laap). The greens are usually fresh raw greens, herbs and
other vegetables, though depending on the dish they accompany, they could also be
steamed or more typically, parboiled. Dishes are not eaten in sequence; the soup is
sipped throughout the meal. Beverages, including water, are not typically a part of the
meal. When guests are present, the meal is always a feast, with food made in
quantities sufficient for twice the number of diners. For a host, not having enough food
for guests would be humiliating.
The custom is to close the rice basket when one is finished eating.

CUISINES PER REGION

1. Laap
Translated on most menus as simply a ‘meat salad,’ and
also spelled in English commonly as larb or laab (laab or laap
would be the most phonetically accurate), laap is one of the
ultimate staple Laos foods, a heavyweight.
The word Laap actually refers to any meat prepared
immediately after butchering. Always fresh, often eaten raw,
this dish is a mainstay in the Laos local diet.

2. Paeng Pet
Eating raw duck blood, or even pig or goat blood, is very
common in Laos.
Fresh blood is a given, and in this duck version, the
blood is mixed with some cooked minced duck and organs,
and again, heaps of Laos herbs like mint, green onions, and
cilantro. They also often add some crispy shallots and
peanuts.

3. Jaew
Jaew can refer to any type of dipping sauce, of which
Laos has a never ending abundance.
These dishes always contain chili peppers, and usually
some type of grilled vegetable, giving them a distinct smoky
flavor, and sometimes fermented fish. Enjoyed with sticky
rice or vegetables, this is one food dear to the heart of Laos
cuisine.

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4. Or Lam
Or Lam (but better pronounced as aw lahm) is always
prepared using animal fat (usually pork) instead of vegetable.
Traditionally including tough yet flavorful buffalo skin, and
Mai Sakaan, a magic ingredient that can only be described in
English as ‘spicy chili wood.’

5. Khao Piak Sen

Khao Piak Sen is unique among rice noodle dishes in
that they use thick, hand rolled noodles. They blanch the
noodles in the soup stock without removing the starch from
the noodles, giving the soup an almost gravy like thickness –
rather than a typical watery soup.

6. Tam
Made with a variety of fruits, the most common way to
have it is with wonderfully crispy shredded green (unripe)
papaya, known as tam mak hoong.
Each ingredient is either pounded, sliced, or shredded,
but they are all raw, and go one by one into a massive pestle.
The pounding of the mortar, the ‘Tam’ action, is what gives
this dish its name.

7. Khao Jee Pa-Tay (banh mee)

This sandwich clearly displays Laos’ own food heritage
blending with that of its French colonial past.
Ingredients being scooped, smeared, chopped, then
literally thrown into these sandwiches, it’s almost a
competition to see who can create the fastest masterpiece.

8. Sai Oo-ah
Sai Oo-ah is the perfect sausage balance of firm, springy, and
juicy – the taste available in a single bite is astounding.
Every millimeter of this lovely little sausage is packs
absolutely incredible flavor. Using a mixture of pork belly,
skin, and minced meat, it can also include diced galangal,
chopped green onions, cilantro with a ton of dill, and of
course a kick from the fresh chili peppers.

9. Mok
‘Mok’ is the term in Laos for a banana leaf wrap of a near
infinite combinations. Typically using either banana or taro
leaves, the cooking style is always either steaming, or
roasting over coals.
Fish, herbs, spices, or even pig brains, are common in a good
Mok. And sometimes, if you don’t know all the ingredients,
you’ll end up with what I call a “mystery mok.”

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12. Soop Pak
Sour, herb and vegetables filled mix with sesame
seeds. You can find many variations of soop pak, some with
string beans, others with spinach like greens, and possibly
my favorite, a local version with cashew tree leaves.
The vegetables are typically blanched, mixed with
herbs, and the most necessary ingredient is a huge amount
of sesame seeds to wrap it all together and give it its unique
nutty taste.

ASIAN AND WESTERN CUISINE 21

 INFORMATION SHEET 9
CAMBODIAN CUISINE

HISTORY

Archaeological evidence reveals that around 200 BC, the inhabitants of this region
had already settled into small communities and were growing rice and rearing animals.
As early as the 100 BC, the communities along the Mekong River and Tonle Sap areas
were cultivating rice and harvesting the abundant fish and other seafood from the river,
lake and seas. Fish plays a pivotal role in Cambodian cuisine due to the 443 km of
coastline, and is the most important protein source in the diet, with chicken, pork, beef,
and seafood eaten as well. Pork and beef are expensive, and their affordability is limited
to the middle and upper-class families in urban areas, so most family limit portion size
for red meat. In many villages, the use of small quantities of finely chopped red meat for
flavouring is common.

Meats unusual to North Americans, such as wild chicken, bird, dove, frog, organ
meat, such as liver, kidney tongue, feet, and insects such as grasshoppers are also part
of the Cambodian diet. Although tarantulas and large spiders are sold on street corners
in many tourist areas, they are part of the Cambodian diet. Dried salted meats, fish, and
seafood are consumed extensively as an accompaniment to main dishes.
Rice and products made from rice flour are common in Cambodian cuisine. Rice is eaten
at least three times per day with meals. It is also used as a snack between meals. White
rice is eaten most often with savoury meals, and sweet white rice, glutinous rice and
black rice are used exclusively for desserts. Starchy vegetables, such as potato, cassava,
and sweet potato are eaten often, either in somlar, or cooked fresh on an open fire.
Fresh corn is eaten in season, but interestingly corn flour is uncommon. Most of the
desserts are made from rice or rice flour. All purpose wheat flour is widely available in
urban areas and used for making noodles and bread, however, whole wheat flour is not
commonly used.

The Cambodian diet is high in leafy green vegetables. In rural regions, locally
grown leafy vegetables or freshly foraged wild vegetables are used in soups, stir-fries,
and salads. Pickled vegetables are also a part of the Cambodian diet, and is most
commonly eaten as an accompaniment to meat. A large variety of tropical vegetables is
available and consumed through the year. Common Cambodian vegetables are Chinese
broccoli, cabbage, pumpkin leaves, watercress, long beans, potatoes, tomatoes, corn,
Thai okra, eggplant, starchy vegetables such as taro, cassava, sweet potato, and various
squashes such as bitter melon, summer squash, luffa, and winter squash. Many unripe
fruits, such as green banana, papaya, and mango as also used as vegetables in dishes
like dried fish mango salad (svay bok ), and papaya salad (bok lahong ).

Herbs and some leafy vegetables such as cabbages are always used fresh. The
most common herbs are cilantro, Asian coriander, sweet Thai basil, garlic, shallots,
turmeric, ginger, galangal, kaffir lime leaves, peppermint, cilantro, sdao , lemongrass,
chives, scallions, and green onion. In most Cambodian homes, spices and herbs are
freshly ground into paste every day using a mortar and pestle. Although Cambodians use
chilli peppers, it is used sparingly in comparison to Thai cuisine. To add an extra layer of
spice, Cambodians prefer the use of black peppers, especially Kampot organically grown
black peppers. Freshly ground kroeung paste and sauces are added during cooking,
along with soy sauce, oyster sauce and fish sauce.

ASIAN AND WESTERN CUISINE 22

Religion

 The majority of Cambodians follow Theravada Buddhism.

 Originating in India, the religion teaches that life and death in this world are
intertwined through the concept of reincarnation.
 Every person lives a life as a worldly being and depending on their behaviour will
come back in their next life as a higher or lower being.
 "Karma" is the term used to describe this - i.e. if you do good you will have good
karma. A rough translation of this is, "you reap what you sow."

Dining Etiquette

 Table manners are fairly formal.

 If unconfident with the dos and don’ts, simply follow what others do.
 When invited to the dining table wait to be told where to sit as you would not want
to upset any hierarchical arrangements.
 The oldest person is usually seated first.
 Similarly, the eldest person should start eating before others.
 Do not begin eating until the eldest person starts.
 Never discuss business in such social settings.

CUISINES PER REGION

 Cambodian Steamed Fish Recipe with Lemongrass and Galangal
A popular fish used in Cambodian cuisine is steamed with lemongrass &
galangal in spicy lime sauce wrapped in banana leaves. The fish is steamed to
perfection —soft, succulent with a balanced flavour of savoury, sour and spicy.
 Cambodian Stuffed Chicken Wings
A tasty meat dumpling, enveloped inside boneless chicken thigh or wings
instead of a dough-based wrapper. Flavored by a complex but balance flavour of
lemongrass, galangal and lime leaves.
 Num Banh Chok, Num banh chok or Cambodian noodle
A rice noodle served with fish gravy and freshly foraged wild grown
Cambodian vegetables (some of which does not have an English name), eaten
with a few chili peppers on the side.
 Cambodian Curry or Khmer Curry( Somlar Kari Saech Moan)
Cambodian curry is usually eaten during special occasions such as
weddings, or new year. If you had ever enter a temple ( wat) during the holiday,
usually, the fragrant scent of curry permeates the air. Unlike Thai curry where
the coconut is one of the dominant flavour in curry, Khmer curry is more of a
balance of flavour between the coconut, lemongrass, kaffir lime leaves, galangal,
and shallots.
 Cambodian Yellow Kroueng ( Cambodian Lemon Grass Paste Recipe)
Cambodian Kroeung is roughly translated to “ ingredients ”. It is the main
paste in Cambodian cooking that gives Cambodian cuisine their distinctly exotic
flavours and aromas which distinguish Khmer dishes from neighbouring countries
such as Thailand and Vietnam. Uniquely Khmer, kroeung is used in a wide variety
of Cambodian dishes as a base flavouring agent.

ASIAN AND WESTERN CUISINE 23

 INFORMATION SHEET 10
VIETNAMESE CUISINE
Vietnam is a Southeast Asian country on the South China Sea known for its
beaches, rivers, Buddhist pagodas and bustling cities.

According to mythology, the first ruler of Vietnam was Hung Vuong,

who founded the nation in 2879 B.C. China ruled the nation then known as Nam Viet
as a vassal state from 111 B.C. until the 15th century, an era of nationalistic expansion,
when Cambodians were pushed out of the southern area of what is now Vietnam.
Having been a part of Indochina back in the 1800‘s, many Vietnamese dishes are
influenced by Asian and European cuisine. France, especially, left a big influence
because Vietnam was colonized from 1862 to 1945, when Vietnam finally won its
independence and declared itself a republic.
An influence from France can be seen in the very popular food, Banh Mi, a
Vietnamese baguette. It is very much like French bread and there are many variations
but over many years it has become distinct from a normal French baguette.
Vietnamese people started to add in their own little ingredients and it eventually
become the banh mi it is today. Banh mi is very fluffy on the inside, is not that sweet
and is usually filled with a variety of meat and vegetables.
Although France has left many influences on Vietnamese cuisine, there are still
many other dishes that are originally from Vietnam. One of the most important part of
Vietnamese cuisine, not influenced by France, would be fish sauce. Fish sauce is
usually made from anchovies soaked in salt. Vietnamese people use fish sauce in almost
everything they eat, it is equivalent to salt and pepper in America.
Cooking methods in Vietnamese Cuisine
Fried dishes. Like most of Asian countries, in Vietnamese dishes, the meats are deep-
fried for a crispy outer coating, then stir fry together with vegetables and flavorings. ...
 Steaming
 Stewing
 Stir-fry
 Boiling
 Grilling
 Fresh wrap
 Bóp thấu/tái chanh

In general, northern Vietnamese cuisine is not bold in any particular taste —

sweet, salty, spicy, bitter, or sour. Most northern Vietnamese foods feature light and
balanced flavors that result from subtle combinations of many different flavoring
ingredients.

Culture, Belief and Traditions of Vietnam

The Vietnamese culture is one of the oldest in Southeast Asia and is heavily
influenced by the Chinese culture.Despite the changes over the years, some elements

ASIAN AND WESTERN CUISINE 24

of the Vietnamese culture like the veneration of the ancestors, respect for family values,
devotion to study, etc., remained intact.
In Vietnam, family and clan are valued over individualism. Clan is the most
important social unit in the country and each clan features a patriarch heading the clan
and a clan altar. Members of a clan are related by blood and often name their villages
based on their clan names.

The traditional funeral ceremony in Vietnam is also quite elaborate and long-
stretched. The body of the dead person is washed and dressed. A chopstick is wedged
between the teeth and the mouth is filled with three coins and a small amount of rice.
The body is then placed on a grass mat and buried in a coffin. The funeral is attended
by all family and friends and mourning rituals continue in several phases after the
funeral day till it ends after about two years. The number of rituals has, however,
dwindled over the years with modern burials and funerals being less elaborate than
before.

Vietnamese Folk Religion - 73.2%

Vietnamese folk religion is the dominant religion in Vietnam. Some of these most
common folk religions include:
 Đạo Bửu Sơn Kỳ Hương
 Minh Đạo
 Đạo Tứ Ân Hiếu Nghĩa
 Đạo Mẫu

This Vietnamese folk religion worships the various mother goddesses of Vietnam,
a practice that has gone on in Vietnam since its prehistory.
 Buddhism - 12.2%
 Catholicism - 6.8%
 Caodaism - 6.8%
 Protestantism - 1.5%
 Hoahaoism - 1.4%

Some famous dishes of Vietnamese

1. Pho

This national staple is made with flat rice

noodles, a warming broth and usually chicken or
beef. The flavour of this comforting noodle soup
can vary greatly across the country.

2. Bun cha

This dish is typically a mix of flavourful

barbecued pork, fresh noodles and fish sauce, as
well as handfuls of sliced papaya, carrot and
herbs.

ASIAN AND WESTERN CUISINE 25

3. Bánh mì

Influenced by French colonialism in

Indochina, bánh mì is a delicious example of
Franco-Vietnamese food, infused with flavours,
ingredients and tastes from the two countries.
Filled with a choice of meat (or egg, for
vegetarians), fresh vegetables and a moreish
sweet sauce.

4. Bánh cuốn

These little rolls of heaven are filled with

seasoned pork and finely chopped wood ear
mushrooms, wrapped in steamed, fermented rice
batter, and dunked in a fish sauce dip.

5. Gỏi cuốn

With much of local Vietnamese cuisine

being unsparingly fried, grilled and boiled, you
may find yourself occasionally craving something
a little fresher.

6. Mi vit tiem

This roasted duck dish with chunky egg

noodles is perhaps less famous than other
Vietnamese noodle soups – but no less delicious.

ASIAN AND WESTERN CUISINE 26

 INFORMATION SHEET 11
INDIAN CUISINE
HISTORY
Indian Cuisine reflects an 8000-year history of various groups and cultures. Indian
Cuisine is known for being diverse, ancient, and steeped in tradition. India is known to
be one of the largest countries in the world, but in history, it has dealt with other cultures
and they have also influenced Indian Cuisine. Known to have the most varied foods it is
characterized by its subtle and sophisticated use of the many vegetables, grains, fruits,
and spices that grow across the country. Some of the most popular spices used in Indian
Cuisine are Cloves, Ginger, Saffron, and Coriander. One of the most central parts of
Indian vibrant history is the wonderful cuisine. In Indian History, fruits and vegetables
have been the foundation of Indian diets. Over time, food in India has gradually moved
towards vegetarianism due to the widespread and different religions in the region.
RELIGION AND CULTURE
Vegetarianism is commonly practiced in many Buddhist, Jain, and Hindu
communities. Over 80% of Indians follow the Hindu religion and its offshoots such
as Jainism. Hinduism prescribes respect for life forms and has contributed to the
prevalence of vegetarianism in India especially in the North. One of the main impacts on
cuisine is that the main source of protein is lentils and beans as opposed to meat and
fish. Cows are sacred to Hindus, milk and milk products such as vegan cottage cheese,
curd, and sweets made of milk solid parts are considered auspicious and are part of the
cuisine.

In 1194 AD, when the Muslim rule became established in India, Islamic influences
began to reflect the cuisine. The use of meat and fish was the main difference from the
Hindu cuisine. Central and West Asian cooking techniques and ingredients came about
such as dates, nuts, rice, and grilling of meat into kebabs. Muslim rulers were famous for
their lavish courts, great gourmets, and meal rituals and many dishes are now a part of
today’s Indian heritage. The Christian tradition is as old as Christianity itself. Like the
Muslims, Christians are fish and meat eaters also but developed their own cooking
techniques over time. Christians have no restrictions on meat eating unlike Muslims they
are prohibited from eating Pork and Hindus are Vegan.

CUISINES
1. P E T HA- Petha is a soft candy from North India. It is made from ash gourd
vegetable. Petha is known to be as old as the Taj Mahal. If you want to eat in the
city of Taj Mahal Petha is the best thing to eat in Agra. During the monument
construction, 21,000 workers were bored with their daily meal compromising of
only roti and dal. The emperor at the time Shan Jahan shared his concern with
Ustad Isa Effendi a master architect, he wished Pir Naqshbandi Sahib for a
resolution to the emperor’s worries. The story believes that during Pir’s prayers
one day he went into a trance and he received the recipe of Petha from the
Almighty. 500 cooks decided to make petha for the workers.

2. DEL BATI- The best food to eat in Rajasthan was Bati. The origin of this food is
the famous Chittorgarh fort in Mewar. Bati is made from a dough of wheat dipped
in ghee, it is a long-lasting food and was a great mean of survival during wars. It

ASIAN AND WESTERN CUISINE 27

 could be made with a few different ingredients. The invention evolved into a
delight with two other items Churma and Dal.

3. MYSORE PAK -Mysore Pak is a sweetmeat of South India. The Mysore Pak
history is traced back to the early 20th century when Nalawadi Krishnaraja
Wodeyar was the king. The royal cook of the palace wanted to please his king with
different food dishes. One day he made a sweet dish with the ingredients ghee,
sugar, and chickpea flour. Once the king had tasted it he then asked the name of
the dish and the cook invented the name “Mysore Pak”.

4. DUM BIRYANI- The recipe of Dum Biryani is known to be as old as the Mughal
history of India. Dum Biryani was a meal that was cooked for the poor people
in Awadh. A huge amount of food was cooked with minimum resources in covered
and sealed pots. The art of this cooking became known as “Dum”.

ASIAN AND WESTERN CUISINE 28

 INFORMATION SHEET 12
ARAB CUISINE

History of Arab Cuisine

"Tafathalo" means "Do me the honour". It is an invitation to come to the table.
Sharing a meal with others is an old honoured tradition in the Arabic World and an
expression of hospitality.

The Arabic cuisine is mainly a combination of Mediterranean, Middle Eastern, and

Indian food. It has been affected by the mingling of Arab and non-Arabs over the
centuries. European cultures such as the Spanish, Italian, French and Greek also had
impact on the Arab cooking. Turkish cuisine had impact on the entire Arab world,
Persian and Indian cuisine had impact on the eastern side of the Arabic countries.

CULTURE OF THE ARABIC CUISINE

The essential concept in the Arabic cuisine is hospitality.

Formal dinners and celebrations normally include large quantities of lamb (or
veal), chicken, rice, stewed vegetables with tomato sauce and dishes seasoned with a
variety of herbs and spices. Several other side dishes and salads are included.

Tea is inescapable and is the favorite hot drink and is constantly consumed.
Coffee would be included as well.
Muslim Arabs do not consume pork meat or alcohol. Although, the Arabic market
in many Arabic countries, such as Iraq, Lebanon, Egypt and Syria, sell pork meat and a
variety of liquors and alcohol because the Christian Arabs consume these products.
The word "halal" means "allowed” is a way of describing the meat product which has
been ritually slaughtered, similarly to the Jewish "kosher" tradition.

Cooking methods in Arab

Most often foods are either;
 Grilled
 Baked
 Fried
 sautéed in olive oil; butter and cream
Vegetables are often eaten;
 raw
 pickled
 As well as cooked.

Culture, Beliefs and Traditions

Arab culture and the Islamic faith are deeply intertwined. While Islam is the
predominant religion, other religious groups are accepted and treated with respect.

Most Arabs believe that most of life’s events are controlled and orchestrated by
God. Man is dependent on the fate as determined by God and is powerless in
controlling many of life’s events. As a result, religious affiliation is essential to everyone
in Arab society.

Most Arabs believe there should be no separation between church and state and
that religion should be taught to children in school.

ASIAN AND WESTERN CUISINE 29

 Besides their faith, family is the second most important element to Arabs. Family
loyalty and obligations take precedence over loyalty and obligations to friends or a job
and over one’s personal needs.

 It is not polite to say “No”. The term “As God wills it” is a nicer way to say “No.”
 It is always best to say “Yes.” Keep in mind that a “Yes” can also mean “Maybe.”
 Never openly refuse a request from a friend.
 If someone does a favor for you, return the favor in some way.
 Arabs are generally very socially-oriented people.
 Handshakes are common greetings and farewells.
 Long handshakes, grasped elbows, and walking hand in hand by two males is
common place in the Arab world.
 Hugging only occurs between close friends.
 Contact between members of the opposite sex in public is considered out of
bounds
 Only use the right hand to eat, touch and present gifts.
 Eye contact during discussions is often long and direct. Long eye contact at
women is considered rude.
 It is offensive to ask a man about his wife or female family member.
 Never point at a person.
 Arabs have a lot less body space than Westerners.
 Hospitality, friendliness, and generosity to strangers are expressions of sacred
duties.
 When sitting, avoid stretching legs in front of or sitting up higher than others.
 Don’t lean against walls, slouch in chairs or put hands in your pockets.
 Double meanings are common in conversations.
 Do not talk loudly.
 Take off your shoes at the entrance and leave them there before going in.

Religion

ASIAN AND WESTERN CUISINE 30

Famous Foods in Arab

1. Manakeesh

Pizza of the Arabic world, manakeesh is round

bread sprinkled with either cheese, ground meat
or herbs (zaatar). It's ideal for breakfast or lunch.
Varieties come from either fancy Levantine
restaurants or street vendors.

2. Foul meddamas

Made of fava beans, olive oil, parsley, onion,

garlic and lemon, this dish doesn't have the most
appetizing of presentations -- blobby brown mush
is about the best we can say of it. Taste and
texture make up for it.

3. Tabouleh

You don't have to be a vegetarian to enjoy this

magical combination of bulgur, parsley, mint,
onion and tomatoes. But watch out, you just
might be tempted to switch teams after a steady
diet of this popular salad.

4. Moutabal/baba ghanoush

Just when you're ready to declare hummus the

best dip on the planet, you find moutabal. Similar
to baba ghanoush, the dip offers a similar
consistency with an eggplant kick. Spiced up with
chili, it delivers a zing.

5. Fattoush
This tangy salad is one of the Middle East's
greatest contributions to world culture. Crispy
lettuce, crunchy fried squares of pita, diced
tomatoes, cucumbers and onion, garlic, lemon,
olive oil and mint make for a refreshing addiction.
6. Umm ali
Egyptian bread pudding, or umm ali, is a hearty
pastry cooked in milk and cream. Versions are
made with croissant pieces, raisins, pistachios,
vanilla and condensed milk.

ASIAN AND WESTERN CUISINE 31

 INFORMATION SHEET 13
ISRAELI CUISINE
History of Israeli Cuisine

Israeli cuisine is composed of several different elements. The region itself is, of
course, strongly influenced by the food in surrounding countries, such as north African
countries like Morocco, Tunisia and Egypt, as well as nearby Syria, Lebanon and Jordan.
But it was also strongly influenced by the Ashkenazi Jews who flocked to Israel in the
50s and 60s, people who brought with them an array of recipes from their Old World
homes.

Israeli culinary culture was long defined by the country’s relative poverty: dishes
that immigrants wanted to make were further defined and modified due to what was
available in Israel. Beef and veal, for example, were difficult to come by, as the space
needed for large ruminants was not available in the small state. As a result, Israeli
cuisine created recipes like turkey schnitzel, a vestige of veal schnitzels from Europe. It
wasn’t until much later that influences from surrounding countries brought Arab
influences to the national cuisine; today, falafel, a Syrian and Egyptian invention, is the
most beloved dish in all of Israel.

One of the most intriguing imports into Israeli cuisine is strudel, the popular
Austro-Hungarian pastry. Jews from this region brought strudel to Israel, where it
became so famous that the word strudel is now used not only for the pastry but also for
the symbol in Hebrew.

Israel’s culinary culture is relatively young, like the state itself, but its history
stretches back for further than the history of Israel itself.

JEWISH BELIEFS AND PRACTICES

The differences in religious commitment among subgroups of Israeli Jews are
reflected in their religious beliefs and practices, including observance of the Sabbath.
For example, virtually all Haredim surveyed say they avoid handling money or riding in
a car, train or bus on the Sabbath. Hilonim are much less likely to observe these
customs.

 Haredim – the Hebrew word means "god-fearing" – are the most orthodox Jews
in Israel.
 Hilonim see it as a matter of culture, identity/ ancestry

 Most Israeli Jews – but not Haredim and Datiim – travel by car, bus or train on
the Sabbath

Religion

Druze beliefs- incorporate elements of Ismailism, Gnosticism, Neoplatonism

and other philosophies. The Druze calls themselves Ahl al-Tawhid "People of

ASIAN AND WESTERN CUISINE 32

Unitarianism or Monotheism" or "al-Muwaḥḥidūn." "The Druze follows a lifestyle of
isolation where no conversion is allowed, neither out of, nor into, the religion.

Israel’s Famous Cuisine

1. SHAKSHOUKA

To talk about typical Israeli food and not to mention

Israeli Shakshouka is impossible. SHAKSHOUKA is an
Israeli dish made of poached eggs in the sauce of
tomatoes, chili peppers, and onions spiced with cumin
or zaatar, paprika, cayenne pepper, and coriander.
Shakshouka is one of the most Israeli loved dishes of Israeli cuisine and for a good
reason. Unambiguously, Shakshouka is divine. Israelites usually eat Shakshouka for
their breakfast. It was introduced in Israel by Jewish immigrants from North Africa,
more precisely from Tunisia.

2. ISRAELI SALAD
When you mix fresh chopped tomatoes, cucumbers,
onions, bell peppers and dress it all with lemon juice,
olive oil, tahini, zaatar, you get one of the most
delicious salads you have ever tried. Israeli salad is a
standard Israeli side dish in Israeli cuisine.

3. LABNEH
LABNEH (or LABNI, LEBNI) is a strained yogurt cheese,
dried and prepared either as a buttery spread or
shaped into balls. Native to the Middle East, Labneh is
popular in Israel. Creamy labneh is usually spread out
onto a pita bread or a bagel. Labneh blends well with
lemon juice, olive oil, zaatar and herbs like marjoram,
oregano, thyme, and sesame seeds.

4. ISRAELI BREAD/LAFA

LAFA (or, TABOON BREAD) is a traditional Middle

Eastern and Iraqi flatbread sold as street food in
Israel. Lafa bread in Israel is heavily topped with lots
of olive oil and zaatar.

ASIAN AND WESTERN CUISINE 33

 5. SABICH WITH AMBA

SABICH, or SABIH, is a popular Israeli sandwich.

Basically, Sabich is pita bread filled with fried
eggplant and hard-boiled eggs, tahini sauce,
hummus, Israeli salad, and amba (a piquant mango
dressing). Sabich was brought to Israel by Iraqi
Jews. Traditionally, it was eaten on Shabbath.

6. TAHINI

TAHINI is a creamy and savory paste made of

sesame seeds usually found in hummus, baba
ganoush spread (an eggplant dip), falafel sandwich
or as a salad dressing

7. ISRAELI STUFFED VINE LEAVES

Rolled boiled or steamed fresh and young vine

(grape) leaves stuffed with cooked rice, olive oil,
peppers, salt makes one of the most delectable
Israeli dishes.

ASIAN AND WESTERN CUISINE 34

 INFORMATION SHEET 14
TURKISH CUISINE
History of Turkish Cuisine
Turkish people are descendants of nomadic tribes from Mongolia and western
Asia who moved westward and became herdsmen around A.D. 600.
Turkish Cuisine is like French and Chinese cuisines, is one of the world’s richest cuisines
with thousands of years of history. Notably, some countries or cuisines have a symbolic
dish. For example, Italy has pasta, and, France has cheese. But, it doesn’t work for
the Turkish kitchen, because of its history, social, and, cultural heritage. Turkish
cuisine is nourished by its individual regions, each with their own rich cuisines. The
cooking of Istanbul, Bursa, İzmir and the rest of the Aegean Region inherit elements of
the Ottoman kitchen. These areas and the Mediterranean Region are rich in vegetables,
herbs and fish. The Aegean Region is also famous for its olive oil dishes. Dolma (Stuffed
Grape Leaves) is the best example of an olive oil dish. In the north of Turkey there’s
the Black Sea where the Laz people live.
Religion

Religion Population Percentage

Islam 58,500 76.0%
Sunni 57,000 74.0%
Twelver Shi'i 1,300 1.7%
Alawism 200 0.3%
Alevism 18,000 23.5%
Christianity 140 0.2%
Armenian Orthodox 80 0.1%
Armenian Catholics 25 <0.1%
Syrian Orthodox 15 <0.1%
Roman Catholics 5 <0.1%
Chaldean Catholics 5 <0.1%
Greek Orthodox 4 <0.1%
Protestants 3 <0.1%
Other 3 <0.1%
Yazidism 50 0.1%
Ahl-e Haqq 50 0.1%
Judaism 25 <0.1%
Baha'i 20 <0.1%

Beliefs and Traditions

Certain beliefs among the members of a society sometimes arise out of fear,
sometimes from helplessness and sometimes by chance. These are generally referred to
as “superstitions.” These beliefs have existed since the earliest days of mankind. Many
of them have no scientific basis and are not linked to any particular religious’ faith.
Popular Beliefs Related to Spirits, Graveyards, Holy Tombs and Visits:

 Anyone who cuts down trees near visiting places will be paralyzed.
 Anyone who takes anything from a holy tomb will be paralyzed.
 It is not good to point to the grave. The fingers of anyone who does so
will grow weak and thin.
ASIAN AND WESTERN CUISINE 35
  If an animal puts out its tongue when being sacrificed, it is believed that
the owner of the animal will die within the year.
Popular Beliefs Related to Animals:
 -If a snake is killed, thrown in water and disappears, it is believed that
there will be continuous rain and floods.
 When a wolf howls, the weather will be very cold, or there will be snow.
 A black cat passing in front of a person and the hooting of an owl are both
considered bad luck. A burning wooden stick has to be thrown at the owl.
 If a person comes across a rabbit on his path, he may have bad luck. He
should turn around and walk back by the same road he came.
 Beliefs Related to the Stove and Fire:
 Spitting on fire, cursing or throwing water and nails on it will bring bad
luck.
 If someone gives fire from his stove to somebody else in the morning, it is
believed that his own stove will go out.
 If sick animals jump over the fire, they may recover.
 Popular Beliefs Related to Agriculture and Plants:
 The devil will take away anyone who sleeps under a fig tree.
 People living under walnut trees are taken away by the devil.
 Anyone who eats a single grape or the stem side of a melon will be
orphaned.
TURKEY’S FAMOUS CUISINE
1. Baklava

Dating back to the Ottoman Empire, baklava is

one of the most iconic Turkish dishes and a must for
anyone with a sweet tooth. This layered pastry is filled
with nuts and covered in syrup and ground pistachios
for an unforgettable Mediterranean dessert. You can
find baklava in most bakeries and supermarkets, but it's
best when freshly baked.
2.Şiş kebap

'Kebab' is an umbrella term that encompasses a

variety of street eats, but the most famous is the
skewered şiş kebap. Traditionally made of beef or lamb,
today diners can choose from a wider selection of meat,
fish, poultry and vegetarian options, grilled over
charcoal and served on metal or wooden skewers.
3. Döner

The other famous kebab, the döner offers the

same diversity in the choice of meat, which is seasoned
with herbs and spices and cooked on a vertical, rotating
spit. Fresh cuts are served in a bread wrap along with
salad and garlic or spicy sauces.

ASIAN AND WESTERN CUISINE 36

4. Köfte

Turkish 'meatballs' come in all shapes and sizes,

and can be eaten solo as street snacks, dipped in plain
yoghurt or served with rice and salad. Different regions
of Turkey have christened their own distinctive
varieties, including Izgara Köfte, served with grilled
peppers, rice and bread, and Çiğ Köfte, eaten raw.

5. Pide

Commonly known as 'Turkish pizza,' like its

Italian cousin, pide is a flat pastry base topped with
cheese and assorted meat and vegetables, heated in a
stone oven. The choice of toppings is practically
limitless, making pide and its leaner counterpart
lahmacun ideal for vegetarians and diners with other
dietary requirements.

6. Kumpir

A cheap and flexible street food staple in

Istanbul's bustling Ortaköy district, kumpir is a crispy
baked potato with your choice of creative fillings.

7. Meze

If you're having trouble choosing from the menu,

get a crash course in a range of traditional delicacies
with these cold appetizers. A typical meze includes
about 20 items, from bean dishes and salads to dips
and spreads, served with bread and drinks.

ASIAN AND WESTERN CUISINE 37

 INFORMATION SHEET 15
OVERVIEW OF WESTERN CUISINE
AN OVERVIEW TO WESTERN CUISINE
I. Introduction:
European cuisine, or alternatively Western cuisine, is a generalized term
collectively referring to the cuisines of Europe and other n Western countries, including
that of Russia, as well as non-indigenous cuisines of Australasia, Latin America, North
America, Southern Africa, and Oceania, which derive substantial influence from
European settlers in those regions. The term is used by East Asians to contrast with
Asian styles of cooking. When used by Westerners, the term may sometimes refer more
specifically to cuisine in Europe; in this context, a synonym is Continental cuisine,
especially in British English.
II. Geographical Setting and Environment
The Western region of the United States may be defined as including the states
west of the Rocky Mountains. These include California, Oregon, and Washington
bordering the Pacific Ocean on their western coasts; moving east, Montana, Idaho,
Nevada, Utah, and Arizona form the basin and plateau region and feature some of the
most dramatic scenery in the United States, with canyons (including the Grand
Canyon), the Great Salt Lake, and the deserts of the southwest. The combined
population of these states is about 42 million, the majority of whom (about 33 million)
live in California.
The environment of this region is varied, but one problem that affects most
Western states is the availability of fresh water. In urban areas, air pollution inspired
government regulations in the 1970s, 1980s, and 1990s to help curb smog-producing
emissions from industrial and consumer sources (especially from automobiles).
California has stringent auto emissions regulations. Phoenix, Arizona, also has problems
with air quality
III. History and Food
As pioneers began moving west, they expected living to be difficult. Traveling
with horses, livestock, and their families, the pioneers encountered challenges both
from the harsh environment and with the Native Americans already living in this region.
While some Native American tribes were friendly, others regarded the white pioneer
settlers as invaders. Disease and lack of adequate food and water were trials that the
pioneers confronted as they traveled from eastern towns and villages to the open
spaces of the West. Drought was a regular happening on the prairie, which made life
hazardous for those making a long westward journey.
Despite these hardships, the pioneers enjoyed social gatherings. Shooting
contests, riding and cattle-roping competitions, and other games that made use of the
pioneer skills were organized. Some pioneer men, many of whom traveled without their
families, also liked to gamble, playing poker in the saloons that grew up around
settlements.
Most women did not get involved in the competitive sports, but socializing was
important to them. Women would meet to "put up" (can) stores of food for the long
winter months, gather for "sewing bees" when they would make quilts or do mending.

ASIAN AND WESTERN CUISINE 38

Carding and spinning of wool and weaving cloth were also done, often meeting together
as a group. Men and women would join together for dancing parties and harvest socials;
many of their activities included food.

Nopales, or prickly pear cactus, appears in the bowl behind a display of foods. All
dishes contain nopales: nopales and eggs (bottom left); beef and nopales stir fry
(top left); cactus juice (bottom center); nopales salsas and nopales avocado dip
(bottom right). Dishes made using nopales are rarely seen outside the Western United
States
The foods of these early pioneer days combined the recipes brought by families
from the East, as well as contributions from the Spanish and Native American
inhabitants of the region. Ranchers raised cattle on vast tracts of lands, and often took
their meals over an open campfire while tending to the herds. A chuck wagon—a large
cart that carried the supplies and utensils for cooking—often accompanied the ranchers
as they traveled with the herd. The foods prepared for these men, known as cowboys,
were hearty and filling.
As farmers began planting crops that grew well in this region and women
became adept at cooking the foods of the area—such as buffalo and deer—recipes and
eating habits were transformed.
In the late nineteenth century, workers were needed to build both the cities of
the West and the transcontinental railroad to bring more people from the East.
Immigration from Asia, especially from China, brought new foods and cooking styles. In
the twentieth century other Asian groups (Japanese, Koreans, and Vietnamese) and
Mexicans immigrated to the West, and contributed their own influences on the style of
cooking. While meals still centered around meat, especially beef, cooks began including
the vegetables and grains of Asia and Mexico in their recipes.
In the late twentieth century healthy lifestyles became a focus of many Western
citizens, and the Western region seemed to take the lead in learning how to eat
healthier and live a healthier lifestyle. Many people became vegetarians (those who do
not eat meats and animal products), preparing meals from legumes (beans), rice, and
vegetables.
Historically, European cuisine has been developed in the European royal and
noble courts. European nobility was usually arms-bearing and lived in separate manors
in the countryside. The knife was the primary eating implement (cutlery), and eating
steaks and other foods that require cutting followed. In contrast in the Sinosphere, the
ruling class were the court officials, who had their food cut ready to eat in the kitchen,
to be eaten with chopsticks. The knife was supplanted by the spoon for soups, while

ASIAN AND WESTERN CUISINE 39

the fork was introduced later in the early modern period, ca. 16th century. Today, most
dishes are intended to be eaten with cutlery and only a few finger foods can be eaten
with the hands in polite company.
IV. Foods of the Western Region
The foods found in the West are varied. The Pacific Northwest has fruit
orchards—pears, cherries, apples, blueberries, and grapes. Northern California, Oregon,
and Washington, are all home to wineries and produce much of the fresh fruit that is
sold throughout the United States.
California produces almost 100 percent of the artichokes consumed in the United
States, and is also a top producer of dried fruits like raisins, prunes, dates, apricots, and
figs. The coastal waters of the Pacific Ocean provide abundant seafood, including
Dungeness crab, calamari (octopus), and salmon. Relishes and salsas are popular
accompaniments to many dishes, and combine the influences of the many ethnic
groups who live in the coastal states.
Idaho is home to vast potato farms, and the Idaho potato is stocked by almost every
supermarket in the United States. Reflecting the Americans' love for potatoes that are
quick and easy to prepare, about three-fourths of Idaho's potato crop is now processed
and sold as frozen french fries, instant mashed potatoes, or similar products. In Idaho,
fur-trapping was one of the first occupations. Today it is also famous for gold and silver
mines, and beautiful mountains and rivers.
Meat, especially beef, is produced on the vast tracts of ranch land that make up large
sections of sparcely populated states such as Arizona, Wyoming, Montana, and
Colorado. (Ranches in Arizona and Wyoming average over 3,700 acres each.)
In the desert regions, one might find foods, jellies, and candies made from the prickly
pear cactus, or nopales. These foods are rarely seen outside the Southwestern region
where the prickly pear cactus grows in the hot, dry desert landscape.
Foods for Religious and Holiday Celebrations
Western citizens celebrate all the usual American holidays—Fourth of July, Halloween,
and Thanksgiving. Religious holidays such as Christmas and Easter (Christian); Rosh
Hashanah, Yom Kippur, and Hanukkah (Jewish), and Ramadan and Eid al-Fitr (Muslim)
are celebrated by people who practice those religions.
Two holidays celebrated in the Western region reflect the influence of Hispanic and
Asian immigrants to the area. A special celebration influenced by the immigration of
Mexicans into the United States is Cinco de Mayo (Fifth of May). Latino Americans hold
festivals where special food, such as guacamole, Mexican rice, refried beans, burritos,
and tamales, are served.
Cinco de Mayo remembers the victory of the Mexican army over the French forces in
the Battle of Puebla on May 5, 1862. To the Mexicans and Mexican Americans, this
event is regarded as a symbol of their resistance to European domination. In the United
States, this holiday was celebrated as early as 1863 in San Francisco, California.
With the influx of Asians into the Western region, especially northern California, came
celebrations long-practiced in Asia. One holiday of special note is the Chinese New Year.
Because the Chinese New Year is based on the lunar (moon) calendar, it is celebrated
on the occasion of the first new moon of the year. Chinese New Year can fall anytime

ASIAN AND WESTERN CUISINE 40

between January 21 and February 19. For its celebrants, Chinese New Year is the
beginning of the Spring Festival. The New Year is celebrated for fifteen days. On the
last day, called Lantern Day, children march in parades carrying brightly colored,
glowing paper lanterns.
Chinese New Year is a time of family reunions, thanksgiving, and remembering one's
ancestors. When families gather there are always special foods that are prepared and
eaten. One special dish is called jai, which is a vegetarian dish of root and fibrous
vegetables. Each vegetable ingredient has a special meaning and is included in the dish
for a purpose. Many holiday practices are based on traditions and superstitions.
Vegetables prepared for New Year represent good luck, happiness, and prosperity for
the coming year. It is considered unlucky to include any white ingredients, such as tofu
or bean sprouts.
Other foods for New Year's celebrations include whole fish (for abundance); chicken
(for prosperity); head, tail, and feet of the chicken (for completeness); and uncut
noodles (for long life).
Chinese New Year's traditions require that the entire house be cleaned before the
celebration and all brooms and mops put away. To use a broom or mop on New Year's
would be to "sweep away" the good luck. Another popular custom is to wear and
decorate with the color red, as this color is considered lucky. Although many modern
Chinese Americans are not superstitious, they carry on the traditional practices in
celebration of the New Year with family and friends
Mealtime Customs
Westerners generally eat three meals each day, like most Americans. However, because
of the intense heat in the desert regions, lunch may be more leisurely, and features a
lighter menu of cool foods (such as salads and fresh fruits) accompanied by refreshing
lemonade, limeade, or iced tea.
V. Politics, Economics and Nutrition
Westerners generally receive adequate nutrition in their diets, although recent
immigrants sometimes experience difficulties finding adequate resources for shopping
for and preparing food from their native countries. With an abundance of rich soil and
farming land, the region produces nutritious fruit and vegetable crops. Westerners in
general are among the most active and health-conscious of all Americans.
VI. Regions
A. Central European Cuisines
All of these countries have their specialties. Austria is famous for their
Wiener Schnitzel - a breaded veal cutlet served with gravy, the Czech Republic for their
world renowned beers. Germany for their world famous wursts, Hungary for their
goulash. Slovakia is famous for their gnocchi-like Halusky pasta. Slovenia for their
German and Italian influenced cuisine, Poland for their world famous Pierogis which are
a cross between a Ravioli and an Empanada. Liechenstein and German speaking
Switzerland are famous for their Rösti and French speaking Switzerland for their
Raclettes.

ASIAN AND WESTERN CUISINE 41

 Countries in Central Europe
Austrian German Cuisine Polish Cuisine Swiss Cuisine Slovak Cuisine
Cuisine
Czech Cuisine Hungarian Liechtensteiner Slovenian
Cuisine Cuisine Cuisine

Cuisines Famous Food

Austrian Wiener schnitzel
Slovenian Žganci, Prekmurska gibanica
Swiss Rosti
Czech Vepřo-knedlo-zelo
German Sauerbraten with potato dumplings, Black Forest Cake
Hungarian Gulyás
Polish Pierogi
Slovakian Skalický trdelník , Bryndzové halušky
B. Eastern European Cuisines

Countries in Eastern Europe

Armenian Cuisine Azerbaijani Cuisine Belarusian Cuisine Georgian Cuisine
Russian Cuisine Ukrainian Cuisine
 Mordovian Cuisine  Crimean Tatar Cuisine
 Tatar Cuisine

Cuisines Famous Food

Armenian khorovats (shashlik)
Belarusian potato babka
Crimean Tatar chiburekki
Georgian chanakhi
Russian Pirozhki, Olivier salad
Ukrainian Borscht ,Chicken Kiev
Tatar azu Veal Stew

C. Northern European

Countries in Northern Cuisine

Danish Cuisine Estonian Faroese Cuisine Finnish Icelandic
Cuisine Cuisine Cuisine
Irish Cuisine Latvian Cuisine Lithuanian Norwegian Swedish
Cuisine Cuisine Cuisine
Sami Cuisine British Cuisine
 English Cuisine
 Scottish Cuisine
 Welsh Cuisine

Cuisines Famous Food

Danish Stegt flæsk med persillesovs
English Sunday roast
Estonian Kama dessert
Norwegian Smørbrød
Lapland Sauteed reindeer
Finnish Creamy salmon soup

ASIAN AND WESTERN CUISINE 42

Scottish Haggis, neeps, and tatties
Irish Irish stew
Swedish Meatballs
Lithuanian Cepelinai, Welsh rarebit

D. Southern European Cuisines

Countries in Northern Cuisine

Albanian Bosnia & Bulgarian Croatian Cypriot Cuisine
Cuisine Herzeqovina Cuisine Cuisine
Cuisine
Occitan Macedonian Maltese Moldovan Montenegrin
Cuisine Cuisine Cuisine Cuisine Cuisine
Portuguese Romanian Serbian Slovenian
Cuisine Cuisine Cuisine Cuisine
Greek Cuisine Turkish Cuisine
 Macedonian Greek Cuisine  Northern Cypriot Cuisine
Spanish Cuisine Italian Cuisine
 Andalusian Cuisine  Neapolitan Cuisine
 Asturian Cuisine  Sardinian Cuisine
 Aragonese Cuisine  Sacilian Cuisine
 Balearic Cuisine  Tuscan Cuisine
 Basque Cuisine  Venetian Cuisine
 Canarian Cuisine
 Cantabrian Cuisine
 Castilian – Manchego Cuisine
 Castilian – Leonese Cuisine
 Catalan Cuisine
 Extremaduran Cuisine
 Galacian Cuisine
 Valencian Cuisine

Cuisines Famous Food

Bosnian Ćevapi
Macedonian Tavče gravče
Maltese Octopus stew
Serbian Đuveč
Greek Greek salad
Portuguese Amêijoas à bulhão pato
Italian Polenta with rabbit, spaghetti alla carbonara
Romanian and Sărmăluţe cu mămăligă
Moldovan
Portuguese Cozido
Spanish Paella, tapas
Neapolitan Pizza
Turkish Baklava

ASIAN AND WESTERN CUISINE 43

 E. Western European Cuisine

Countries in Northern Cuisine

Belgian Cuisine Dutch Cuisine Luxembourgian French Cuisine
Cuisine  Haute Cuisine
 Cuisine Classique
 Nouvelle Cuisine

Cuisines Famous Food

Belgian Carbonnade flamande, moules frites
French Magret, fondue savoyarde, quiche lorraine
Dutch Boerenkoolstamppot with rookworst
Luxembourgian Quetschentaart

ASIAN AND WESTERN CUISINE 44

 INFORMATION SHEET 16
FRENCH CUISINE
Introduction:
A Culinary Tradition the French have one of the older and best culinary tradition
in the world. Some of the mist famous culinary schools are located in France.
Food in France varies from region to region. This is the reason why many people
are unsure, what to refer to as French food. People in one area of France eat
completely different food than people who lives in another part of France.
The French have used local French ingredient in their food for thousands of
years. Those who live on cost eats a lot of fish food, while those who live on the
farmland have a diet rich in dairy products and meat.
History:
In the Middle Ages, Guillaume Tirel Taillevent, a court chef, wrote Le Viandier,
one of the earliest recipe collections of Medieval France.
In the 17th Century, La Varenne and the notable chef of Napoleon and other
dignitaries, Marie Antoine Careme, moved toward fewer spices and more liberal usage
of herbs and creamy ingredients, signaling the beginning of modern cuisine.
Cheese and wines are a mojor part playing different roles regionally and
nationally, with many variations and Appellation d’ Origine Controlee (regulated
appellation laws.
French Cuisine was codified in the 20th century by Escoffier to become the
modern version of haute cuisine; Escoffier, however, left out much of the regional
culinary character to be found in the regions of France.
Gastro-tourism and the Guide Michelin helped to acquaint people with the rick
bourgeois and peasant cuisine of the French countryside starting in the 20th century.
Gascon cuisine has also had great influence over the cuisine in the southwest of
France. Many dishes that were once regional have proliferated in variations across the
country.
Structure of Meal
Le petit dejeuner (breakfast) is often a quick meal consisting of “tartines” (slices)
of French bread with jelly, croissants or painau chocolat (a pastry filled with chocolate)
along with coffee or tea. The French usually have their breakfast from 7 a.m. to 8 a.m.
In large cities a majority of working people and students eat their lunch as a
corporate or school cafeteria, which normally serve completely meals. Le dejeuner
(lunch) was once a two-hour mid-day meal but has recently seen a trend toward and
the one-hour lunch break.
Snack (Gouter). This is the form of meal eaten by the young children and the old
citizens of France. The Gouter is taken between 4 p.m. to 6 p.m.
Le diner (dinner) often consists of three courses, hors d’ oeuvre or entrée
(introductory course often soup), plat principal (main course), and a cheese course or

ASIAN AND WESTERN CUISINE 45

dessert, sometimes with a salad offered before the cheese. Dinner (diner) and the meal
is often accompanied by bread, wine and mineral water. Dessert would be fresh fruit.
Wine:
French wine traces its history to the 6th century BC. Wine is produced all
throughout France, in quantities between 50 to 60 million hectoliters per year, or 7 -8
billion bottles.
The important form of vine is Champagne, Bourgogne, Bordeaux, and the
Beaujolais. France is one of the largest wine producer in the world. With everyday
meals, ordinary wines are served, although it is expected that the style of wine match
the style of food.
Unlike other countries, in France, wine is considered a standard part of everyday
meals, and s neither expensive nor reserved for special occasions.
The well – known brands of vine are Champagne, Bourgogne and Bordeaux. The
wines produce range from expensive high end wines sold internationally to more
modest wines usually only seen within France.
The French love cheese with their wine. However, wine is usually given free at
most restaurants for lunch and dinner. In France, beer is considered a luxury and
expensive to purchase.
FOOD AND REGIONAL INFLUENCE
 French regional cuisine is characterized by its extreme diversity and style.
Traditionally, each region of France has its own distinctive cuisine.
 Paris and Ile – de – France are the central regions where almost anything from
the country is available as everything starts and end here. Over 9000 restaurant
exists in Paris and almost every cuisine can be had here. High quality Michelin
Guide restaurant were reproducing quickly here.
 Game and Ham are popular in Champagne. Beside this the special sparkling
wine simply known as Champagne is also from this region.
 Fine fruit preserves are known from Lorraine as well as “Quiche” are also found
here.
 Alsace is heavily influenced by the German food culture. The wines and beers
made in the area are similar to the style of Germany in it.
 The coastline supplies many crustaceans, sea bass, monk fish and herring.
 Normandy has top quality seafood such as Scallops and Sole.
 Brittany has a large supply lobster, crayfish and mussels. Buckwheat are also
grown here on large scale.
 Nord grows ample amounts of wheats, sugar beet and chicory. Cauliflower and
artichokes considered some of the best in the country.
 High quality fruits come from the Loire Valley and Central France which includes
cherries grown from the liqueurs. “Guignolet” strawberry and melon are also
produce of high quality here.
 Fish is served here with Beurre Blanc sauces as well as high quality goat cheese.
Vinegar is the specialty ingredients used here. High quality mushrooms are also
used as a young vegetable.

ASIAN AND WESTERN CUISINE 46

BURGUNDY
Are known for its “wines”. Pike, Persh, Crab, Snails, Charcolais beef, Red currant,
Black currant, Honey cake, Chaource and Epoisses cheese are all specialties of local
cuisine for both Burgundy and Franche – comte.
Crème de Cassis is a popular liquor made from the Black currants. Dijon mustard
is also a specialty of Burgundy cuisine. Fruits and young vegetables are popular in the
cuisine from the Rhone Valley.
Lyon supply high quality sausages, while Alpes region supply their specialty
cheese like Beaufort, Abondance, Reblochon, Tomme and Vacherin. Liquor name
“Chartreuse” is produced here which is named after Chartruese mountain in this region.

BORDEAUX
Bordeaux is known for its wine, as some areas offering specialty grapes for its
wine. Gascony and Perigord areas cuisine includes high quality pates, terrines, confits
and magrets. This is one of the regions who are famous for the Foie Gras (it is a liver of
duck or goose.)
This area in France has high quality poultry and offers high quality hams and dry
sausages (it is usually made from ground meat mixed with salt, herbs and spices) White
corn and Haricot bean are grown heavily in these areas which are useful in making
dishes like Cassoulet. These areas produce high quality “black wine” as well as high
quality “truffles” and “mushrooms.”

PROVENCE AND COTE D’AZUR

Provence and Cote d’ Azur region is rich in quality vegetables, fruits and herbs.
The region also produces a large amount of olive and creates superb olive oil.
Thirteen dessert in Provence re the traditional Christmas desserts. Honey is the
prized ingredients in this region. Truffles are commonly seen in Provence during winter.
Cheeses are produced here in which “Brocciu” is most popular. Clementines,
lemons and nectarines and fig are grown here. Corsica offers a variety of wines and
liqueurs including Cap Corse, Patrimonio, Rappu and many more.

BRETON
The Breton Coast is farmed for the orchards of apples. The salt marshes along
the coast are ideal for lamb farming and the region is proud for its meat.
The meadows provide excellent grazing and the cattle here produces richest milk
products. On shore Normandy boasts of lush meadows and orchards.
Normandy’s Coastline is dotted with innumerable tiny fishing ports. It is home of
sole, cod, herring and oysters and therefore produce excellent cider and Calvados.

ASIAN AND WESTERN CUISINE 47

ALSACE AND LORRAINE
Along with Bordeaux there are famous for fruit orchids and have given world the
most exotic liqueurs. E.g. Mirabellle, Krisch, Fromboise etc.
Alsace and Lorraine, the two provinces boast the most fertile soil in France,
Geese are the most important ingredients of world’s most expensive delicacy.
Since both the province have often been under German suzerainty. So German
influence is ardent in their cooking. Particularly in Alsace, where sausages, Pate de foie
gras and sauerkraut are popular. Lorraine’s food has more French characteristics.
Its renowned delicacy is Quiche Lorriane, Alsace’s other pried products is white
cheese including very popular munster. The two provinces are famous for fruit tarts,
cherry plums, bacon tarts and apples.

PROVENCAL CUISINE
In the Provencal Cuisine the dishes are prepared in their own juice. The most
important difference between the Haute Cuisine and Provencal Cuisine is its sauces.
Very often misconstrued as a rural food consumed by country bumpkins. Provencal
cooking many not have the same following outside of France but within the country,
dish for dish it is just popular as haute cuisine.
There can be no two opinions that the sauce thus prepared is better than all the
fabricated sauces. One of the finest example of the Provencal cooking is the classic Coq
Au Vin. In this dish all the ingredients are put in the casserole and cooked in the oven
garnish and served in its own natural juices.
Other important difference is that Provencal Cooking is done with the home
grown ingredients. E.g. All the Nicoise Cooking is dominated by tomatoes and garlic.
The reason; they are grown in abundance in the Nice Region. In the pre –
revolution France there were 30 provinces, each with distinctive culture dialect history
and above all else cuisine. For culinary consideration the country can be divided into
major provenances.

COMMON INGREDIENTS AND PRODUCTS

Specialty by season in summer, salads and fruits dishes are popular because
they are refreshing and produce is inexpensive and abundant. At the end of summer,
mushrooms are grown plentiful and appear throughout the France.
The hunting season, starts from September and end in February. During this
time all the game animals are eaten in a large quantity. When winter turns to Spring,
shellfish and oysters are served at a large quantity.
French water fishes are cod, carp, eel, halibut, mullet, pike, sole, sturgeon. The
list of crustaceans is impressive like oyster, pink shrimps, mussels and trout. France
perennial recipes are poulet-au-pot escallops.
Poultry and birds demands in French cooking are: duck, goose guinea fowl,
pigeons, squabble etc. Without lamb traditional Eastern feast is incomplete. Pork is
popular in France and people also generally prefer young lamb in their course of menu.

ASIAN AND WESTERN CUISINE 48

 Potatoes are in abundance so, therefore potatoes are served a separate course.
France grow exotic vegetables (asparagus, artichokes, mushrooms) garden variety.
Vegetables (aborigines, beans, peas, carrots, zucchini, marrow, cabbage, squash,
cucumber, radish are commonly grown).
Children of France usually prefer soft white cheese topped with the fruits. Cream
cheese is used both as cheese and in desserts. E.g. Brie camembert, Cantal, Comte,
Fromage Au Raisins, Munster, Roquefort etc.
French crème (Crème Fraiche) sugar and cream is used for thickening, enriching
sauces, particularly if they are to be served with meat, poultry, savory dishes and fish.
Garlic is used all over the France (especially in South coast, Mediterranean coast and
towards the Spanish and Italian borders).
Common breads of France Baguette are a “long thin loaf of “French bread” that
is commonly made from basic lean dough”. It is distinguishing by its length and crisp
crust. Pain Poilane is most famous for a round, two-kilogram sourdough country bread.
This bread is often referred to as whole wheat but in fact is not the flour used is mostly
so called grey flour.
Common Savory dishes steak frites meaning steak frites meaning steak fries, is a
very common and popular dish served in Brasseries (a place where a particular item are
served and prepared). The steak is an Entrecote, pan fried rare in a pan reduction
sauce.
Blanquette de veau is a combination of one stew piece of veal and mirepoix and
bolster the broth with flour, butter, cream and egg yolks.
Coq au vin is a French braise of chicken cooked with wine, lardons, mushrooms
and optionally garlic. While the wine is typically “Burgundy” many regions of France
have variants of coq au vin using the local wine, such as “coq au vin jauna” (Jura), “coq
au Reisling” (Alsace), “coq au Champagne” and so on. Pot – au – feu (pot on fire) is a
French beef stew.
It is made from low-cost cuts of beef, Morteau sausages, carrots, turnips, leeks,
celery and onions, bouquet garni, salt, black pepper and cloves.
Cassoulet is a rich, slow cooked bean stew or casserole originating in the South
of France, containing meat (typically pork sausages, pork, goose, duck and sometimes
mutton), pork skin (couennes) and white haricot beans. The dish is named after its
traditional cooking vessels, “the casserole’, a deep, round, earthenware pot with
slanting sides.
Common dessert and pastries are Mousse ae chocolat is a form of creamy
dessert typically made from egg and cream. Coco is also used to add a flavor of
chocolate in it.
Mille – feuille is made up of three layers of puff pastry (pate feuillette),
alternating with two layers of pastry cream (crème patissiere), but sometimes whipped
cream, or jam are substituted. The top is usually glazed with icing or fondant in
alternating white (icing) and brown (chocolate) strips, and combed. Alternatively, the
top pastry layer may be dusted with confectioner’s sugars, cocoa or pulverized nuts.
Profiterole is a choux pastry ball filled with whipped cream, pastry cream or ice
cream. The puffs may be decorative or left plain or garnished with chocolate sauce,

ASIAN AND WESTERN CUISINE 49

caramel or a dusting of powdered sugar. Quiche is a savory, open – faced pie of
vegetable, cheese, or meat in custard, baked in a pastry crust.
Crème brulee is a dessert consisting of a rich custard base topped with a
contrasting layer of hard caramel. It is normally served cold.
Tart – tatin is an upside down tart in which the fruit (usually apples) are
caramelized in butter and sugar before the tart is baked. In history it was made by
mistake of being tart overcooked.
Madeline are very small sponge cakes with a distinctive shell – like shape
acquired from being baked in pans in pans white shell shaped depressions. Traditional
recipes include very finely ground nuts, usually almonds. A variation uses lemon zest,
for a pronounced lemony taste.
Éclair is a pastry made with choux dough filled with a cream and topped with
icing. Once cool, the pastry then filled with a coffee or chocolate flavored pastry cream
(crème patisserie), custard, whipped cream or chibouks cream and iced with fondant
icing. Other filling includes pistachio-flavored fillings or chestnut puree.

CONCLUSION
So from above information we can observe the French cuisine and their basic
taste and their nature on food. It can be said that they are very extravagant food
maker which differs them from other national cuisine,
French cuisine has a wide variety of techniques and style in making food
differently and more tastefully. The dishes are having wide variety because of their
ability to user almost everything to their food items.
French cuisine is having a large varieties of option from leafy vegetable to meat.
Their interest was also seen on making sauce of each food item to make the item more
tasteful and attractive.
Presentation is also focused due to the emergence of the nouvelle cuisine and
has been accepted all around the world.
So, after all the discussion we can conclude that the French cuisine has proved
to be top category cuisine to the world by their style and talent of making foods.

ASIAN AND WESTERN CUISINE 50

 INFORMATION SHEET 17
ITALIAN CUISINE
What is Italian Cooking?
Many non – Italians identify Italian cooking with a few of its most popular dishes,
like pizza and spaghetti. People often express the opinion that all Italian cooking is
pretty much alike. However, those who travel through Italy notice difference in eating
habits between cities, even cities only a few miles apart. Not only does each region
have its own style, but each community and each valley has a different way of cooking
as well.
History
Italian cuisine has developed over the centuries. Although the century known as
Italy did not unite until the 19tth century, the cuisine can claim traceable roots as far
back as the 4th century BCE. Through the centuries, neighboring regions, conquerors,
high profile chefs, political upheaval and the discovery of the New World have
influenced its development.
Antiquity
The first known Italian food writer was a Greek Sicilian named orchestrates from
Syracuse in the 4th century BCE. He wrote a poem that spoke of using "top quality and
seasonal" ingredients. He said that flavors should not be masked by spices, herbs
or other seasonings. He placed importance on simple preparation of fish.
Simplicity was abandoned and replaced by a culture of gastronomy as the roman
empire developed. By the time de re coqui aria was published in the 1st century CE, it
contained 470 recipes calling for heavy use of spices and herbs. The romans employed
Greek bakers to produce breads and imported cheeses from Sicily as the Sicilians had a
reputation as the best cheesemakers. The romans reared goats for butchering, and
grew artichokes and leeks.
Middle Ages
With culinary Age from Rome and Athens, a cuisine developed in Sicily that some
consider the first real Italian cuisine. Arabs invaded Sicily in the 9th century. The Arabs
introduced spinach, almonds, and rice. During the 12th century, a Norman king
surveyed Sicily and saw people making long strings made from flour and water called
atria, which eventually became trii, a term still used for spaghetti in southern Italy.
Normans also introduced casseroles, salt cod (baccalà) and stockfish which remain
popular.
In the 15th century, maestro Martino was chef to the patriarch of Aquileia at the
Vatican. His libro de arte coqui aria describes a more refined and elegant cuisine. His
book contains a recipe for maccaroni siciliani, made by wrapping dough around a thin
iron rod to dry in the sun. The macaroni was cooked in capon stock flavored with
saffron, displaying Persian influences. Of particular note is martino’s avoidance of
excessive spices in favor of fresh herbs. The roman recipes include coppiette (air-dried
salami) and cabbage dishes. His Florentine dishes include eggs with Bolognese, torta,
sienese torta and Genoese recipes such as piperata (sweets), macaroni, squash,
mushrooms, and spinach pie with onions.

ASIAN AND WESTERN CUISINE 51

 Platina printed in Venice entitled de honesta voluptate et valetudine ("on honest
pleasure and good health"). Platina puts martino's "libro" in regional context, writing
about perch from lake maggiore, sardines from lake garda, grayling from adda, hens
from padua, olives from bologna and piceno, turbot from ravenna, rudd from lake
trasimeno, carrots from viterbo, bass from the tiber, roviglioni and shad from lake
albano, snails from rieti, figs from tuscolo, grapes from narni, oil from cassino, oranges
from naples and eels from campania. Grains from lombardy and campania are
mentioned as is honey from sicily and taranto. Wine from the ligurian coast, greco from
tuscany and san severino and trebbiano from tuscany and piceno are also in the book.

Flowering of Independent Italian Culture

Finally, after Italian unification in the middle of the nineteenth century, individual
“compartments” of the Italian peninsula made distinct, individual contributions to
culture
Influential cookbooks such as Pellegrino Artusi’s La Scienza in cucina e l’arte di
mangier bene (The Science of Cooking and the Art of Eating Well) which collected
typical Italian household dishes.
Italian Cuisine is Known as Mother of Modern European Cuisine
Italians kept their tradition alive. There are no other cuisines which has so
ancient traditions. The history of Italian food shows also Italian customs through times.
It's known when spaghetti was first done (in naples) and how pasta was invented (it
was like bread with no yeast).
How Did the Italian Value Their Cuisine in The Kind of Environment They
Have?
There is no doubt the importance of food to Italian national and cultural
identity. Food is widely recognized to be a fundamental part of what it means to be
Italian. National signature dishes — which actually originated in the Italian cities,
regions, or localities — provide many proud Italians with a cause for national
celebration. Italian food also constitutes a key feature of global food culture.
The development of international food chains selling pizza or pasta ensure that people
across the globe recognize Italy as one of the world’s great food nations.
Describe the culture over regions identity
The countries in eastern Europe have many similarities between their respective
cuisines and many differences. The differences lie mainly in the location and climate of
the country. Poland is known for their national dish called bigos and flaki, which is a
traditional polish stew. Kielbasa and pierogies are also popular and are seen
throughout other countries as well. Russia is famous for vodka, as well as chicken kiev,
beef stroganoff and blini. In Slovakia, you can find bryndzové halušky, a dish of potato
dumplings served with sheep cheese and bacon. This dish is often accompanied by
žinèica, a beverage made of sheep’s milk whey.
The Balkan countries are, however, are much more influenced by the bounty of
the Mediterranean and the availability of great produce. Even inside the Balkan
peninsula there are as many differences as there are similarities to the cuisine.
Moussaka is the national dish of Greece, and in Albania the national dish is made of

ASIAN AND WESTERN CUISINE 52

fried meat, liver, eggs and tomatoes. In Slovenia you can find horse meat on menus,
and can even enjoy a horse burger from the hot horse restaurant in Ljubljana.
Northern Europe is another melting pot of various cuisines. Here you can find
authentic Dutch dishes in the Netherlands, identified by ―Nederland’s dis‖ on
restaurant signs. In the north you can also find such national specialties such as haggis
from Scotland, Irish stew and chicken tika masala which is arguably England’s national
dish (or is it fish and chips, or roast beef with Yorkshire pudding?). Icelandic, Finnish
and Norwegian cuisines rely heavily on the bounty of the sea as do other northern
countries bordering the ocean.
Sure to order a currywurst from an imbiss (snack) kiosk on the street. Belgium is
known for superb chocolate, waffles, and mussels with pommes frites. In Ghent,
Belgium try the local specialty, waterzooi, a creamy flemish stew usually made with
chicken, fresh herbs, leeks, potatoes, celery, onion, and carrots. And don’t forget to try
some of the best beer in the world while eating in Germany and Belgium. Austria has
gifted the world with wiener schnitzel and the tafelspitz from the plachutta restaurant in
Vienna is very popular. Vienna is also the only world capital which produces large
quantities of wine, therefore wine bars are very popular. In France, Lyon is considered
the food capital of the country. Famous for their cassoulet, Lyonnais sausage and tripe,
it is also well known for their breads and pastry creations. Many famous chefs hail from
Lyon, including chef Daniel boulud.
Southern Europe is home to some of the world’s best loved cuisines, and the
best place on earth for pasta. Italy’s Emilia-Romagna region includes the food capital of
Bologna, but Modena and Parma are equally loved for their balsamic vinegar and hams,
prosciutto and cheeses, respectfully. Sunny Spain is known for their tapas and while
most consider paella to be the national dish, locals consider it to be a Valencian dish.

Italian Food Common Ingredients

 Olive oil is the most commonly used vegetable fat in Italian cooking, and a
the basis for sauces, often replaces animal fats of butter or lard.
 Pesto, a Ligurian sauce made out of basil, olive oil and pine nuts, and which is
eaten with pasta.
 Tomatoes are a stereotypical part of Italian cuisine, but only entered common
usage in the late 18th century.
 Garlic in an era before antibiotics, garlic may have kept the Greeks and Romans
free of infection.
 Seafood is a staple protein in Italian diets; any and all kinds of shellfish are
celebrated; often several in the same dish.
 Beans are an essential, satisfying and healthy ingredient often found in Italian
cuisine.
 Whole Grains Historically, unrefined grains (whole wheat pasta, whole grain
bread, barley, whole wheat couscous) are the base of most Mediterranean diets.
 Nut trees are almost as common as olive trees in Italy. Nuts are savored as
snacks, ground into sauces and sprinkled on salads.
 Dark Leafy Greens to be Italian is to appreciate dark leafy vegetables, especially
broccoli robe, an earthy bitter brassica that pairs beautifully with bold ingredients
like sausage, anchovy and hot pepper.
 Red Wine What Italian dinner is complete without a glass of wine?

ASIAN AND WESTERN CUISINE 53

Regional Variation
Each area has its own specialties, primarily at a regional level, but also at
provincial level. The differences can come from a bordering country (such as France or
Austria), whether a region is close to the sea or the mountains, and economics. Italian
cuisine is also seasonal with priority placed on the use of fresh produce.
 Friuli-venezia giulia - are known for their traditional San Daniele del
Friuli ham, montasio cheese, and frico cheese. Other typical dishes are
pitina (meatballs made of smoked meats), game, and various types of
gnocchi and polenta.
 Veneto - polenta served with sopressa and mushrooms, a traditional
peasant food of Veneto.
 Tiramisu - (made of vanilla biscuits dipped in coffee, layered with a
whipped mixture of egg yolks and mascarpone, and flavored with liquor
and cocoa, baicoli (biscuits made with butter and ) and nougat.
 Trentino- south tyrol - traditional speck juniper- flavored ham.
 Lombardy – risotto alla Milanese with saffron.
 Traditional cotoletta alla milanese –
 Liguria - pasta with pesto sauce.
 Emilia romagna – parmigian o cheese.
 Tagliatel le with bolognes e sauce
 Tuscany- ribollita, a classic tuscan peasant dish.
 Umbria– norcia black truffles.
 Lazio – spaghetti alla carbonara

ITALIAN MENU
Traditional Italian menus normally have the following five sections:
1. Antipasti (Appetizers): This is an appetizer course served quickly after you have
ordered your meal. Popular antipasti items include bruschetta (grilled bread with olive
oil, and garlic with a variety of toppings, caprese (basil and tomato slices on fresh
mozzarella cheese) and a number of vegetarian items.
2. Primo (First Course): This is the soup or pasta course. It is not the main meal. In
addition to soup and pasta, gnocchi or risotto dishes may be offered.
3. Secondo (Second Course): This is the main dish, usually meat or fish. This course
does not normally come with vegetables, as these are ordered separately in the
Contorni section.
4. Contorni (Side Dishes): These side dishes (served on separate plates as
accompaniments to the secondo) consist of vegetables such as potatoes, eggplant,
spinach, tomatoes, etc.
5. Dolci(Desserts): This is the "sweet" course but, in addition to sweets, fruit, cheese
and nuts may also be offered.

METHODS OF PREPARATION
 Sautéing a combination of carrots, celery and onions is the ideal start for many
popular Italian dishes,

ASIAN AND WESTERN CUISINE 54

  Pot roasting and braising make up the primary way that Italian meats are
prepared
 Microwaves are not popular because the food doesn't taste as good as when it
is cooked with small gas or electric hobs.
 Crudo: technique by which a combination of finely minced raw vegtables are
mixed
 Simmering: vegetables from raw to cooked in a generous amount of olive oil
and oregano
 Al dente: term used in cooking pasta and vegetables indicates that the pasta or
veggies are soft and ready

ITALIAN FOOD HABITS

In the first meal of the day there is little hint of what lies ahead. Italians start the
day simply, perhaps with a cornetti (croissant) or slice of brioche, accompanied by a
cappuccino, or just an espresso taken standing up at a local coffee bar -- cheaper than
sitting at a cafe table.
Leisurely lunch
Pranzo (lunch) traditionally was the main meal of the day, and in the
countryside it still is for many workers. In urban areas, lunch has become lighter,
although it remains a three-course meal -- antipasto (appetizer), primo piatto (first
plate), usually pasta, soup or rice, followed by secondo piatto, a meat or fish dish. It is
also a leisurely affair, lasting more than an hour and ending with fresh fruit. Italians
prefer to enjoy cakes and pastries with a mid-afternoon coffee break.
Take two
Cena (dinner) follows the same pattern of lunch, usually three courses
beginning with antipasto -- small servings of cured meat, olives, little bites to perk the
palate. Next is pasta, rice or soup, followed by a meat or fish dish, accompanied by
contorni (vegetable side dishes), ending with fruit and perhaps a glass of grappa.
Relax, enjoy
Italians consider dinner an opportunity to relax with friends and family, to chat
and gossip, laugh and share. Typically, Italians eat later than many Americans and
northern Europeans -- lunch at 1 p.m. and dinner never before 8 p.m., often later in
summer. Waiters will not bring a check until one is requested, and no one will be asked
to hurry up and eat to free a table.
Definitions
There has been a blurring of the lines in defining types of restaurants in italy. Trattoria
used to refer to a local restaurant featuring affordable, regional foods in a relaxed
setting, but the name has been co-opted by some chic urban restaurants to denote
authenticity and rustic cooking. An osteria is a humbler establishment, usually family
owned and operated, a place where customers are served home cooked-style meals,
often at communal tables and for a reasonable price.
The rules
There are two cardinal rules of Italian cuisine -- eat locally and eat seasonally. Imported
foods are changing this picture, but faithful Italian cooks would never eat asparagus,

ASIAN AND WESTERN CUISINE 55

tomatoes or artichokes out of season. Food is part of the rhythm of life, and so Italians
eagerly await the arrival of seasonal ingredients from mushrooms in the fall to wild
strawberries in the spring.
Follow the locals
Eat like the locals to save and savor: buy picnic fare at outdoor markets and city
salumerias (Italian delis). Opt for a take-out panini (sandwich) for lunch from a bakery.
Buy pizza al taglio (by the slice) from a tiny hole-in-the-wall pizzeria. Eat cafeteria-style
at a tavola calda (hot table) -- choose from a wide variety of home-style dishes and pay
at the register. It is hard to eat badly in Italy,
ORDERING YOUR MEAL
 It is considered bad practice in Italy to beckon or approach a waiter when you
are ready to order.
 Sit and wait a while at your table and the waiter will approach you when ready to
take your order.
 Order your wine first and then order your meal, section by section of the menu.
 First order your antipasti, then the primo, secondo and contorni.
 Do not order dessert until you have finished your meal.
 Note that each course of an Italian meal is served separately.
 The dishes are not brought to the table at once.
 There will be a wait between the antipasto and the primo course.
 The primo arrives for all people at the same time.
 There will be another wait between the primo course and the secondo course.
 When the secondo arrives, your contorno (side dishes) (This is a vegetable or
salad that will ease you into dessert) also arrive
 Normally, coffee is served after you have finished your meal, never with it.
 Order coffee after the dessert course as coffee and dessert is not normally
served at the same time.

Cannoli
It was once a carnival dessert, the "scepter of the Carnival King," but it is now
consumed throughout the year. The cannoli are made by stuffing cylinders of fried
dough with sheep’s milk ricotta flavored with sugar, pieces of candied fruit and bits of
chocolate.
Biscotti
There is an infinity of biscuits with a vast range of flavors and forms. Most of the
biscuits are associated with religious holidays.
The biscuits of Santa Lucia are shaped like eyes, while the ossa di morti (bones
of the dead) are strongly scented with cloves.

ASIAN AND WESTERN CUISINE 56

 INFORMATION SHEET 18
SPANISH CUISINE

Like Italians and the French, Spaniards vehemently believe their food to be the
best in the world. Although highly debated, many international foodies and food critics
conquer. Internationally, Spain is most famous for its wine, olives and olive oil, Iberico
ham, seafood dishes, and of course, tapas.

Spanish cuisine is influenced by Spain’s location, surrounded by the

Mediterranean Sea and the Atlantic Ocean. Seafood is plentiful and popular in
traditional Spanish dishes. Spanish cuisine has also been highly influenced by the many
international destinations in which Spain once conquered. For instance, Spanish cuisine
routinely uses Arabic ingredients such as rice, sugar cane, eggplant, almonds, and
lemon in their cooking.

After the discovery of the new world, Spain occupied many areas of South
America. From South America, they brought back with them a variety of ingredients
such as tomatoes, potatoes, peppers, and chocolate. At that time, Spanish cuisine
continued to evolve, utilizing ingredients from various regions of the world.
Interestingly, the Spanish were the first to use tomatoes in their cooking. Europeans
initially believed tomatoes to be toxic, as they were related to the tobacco plant.
However, once Spaniards discovered that tomatoes were not poisonous and that they
were, in fact, delicious and nutritious, they began to incorporate the then-unfamiliar
“fruit” into their regional cuisines

Today, Spain remains one of most important countries in the world in terms of
cuisine. Over time, Spain has truly become one of the world’s first and most important
“fusion” cuisines.

BELIEFS AND TRADITIONS

Dining & Food:

 Remain standing until invited to sit down. You may be shown to a particular seat.
 Always keep your hands visible when eating. Keep your wrists resting on the edge
of the table.
 Do not begin eating until the hostess starts.
 Use utensils to eat most food. Even fruit is eaten with a knife and fork.
 If you have not finished eating, cross your knife and fork on your plate with the fork
over the knife.
 Indicate you have finished eating by laying your knife and fork parallel on your
plate, tines facing up, with the handles facing to the right.

Spanish Eating Customs: Meals

A normal day's breakfast- or desayuno- typically consists merely of a cup of coffee,

although it's also commonplace to accompany your steaming café con leche with a
croissant or other pastry. While an American traditional breakfast has pancakes, bacon,
and eggs, the Spanish "traditional" breakfast consists of the vastly popular churros,
served sprinkled with sugar or dunked in hot chocolate.

ASIAN AND WESTERN CUISINE 57

Spaniards eat their lunch, or comida, between 2:00 and 4:00 in the afternoon.
Serving as the day's main meal, it is traditionally quite a bit larger than the dinner meal,
or cena. A typical lunch will have several courses.

The Spanish dinner (cena) is traditionally much smaller than the midday comida. It
often consisting of something lighter like a salad, a sandwich, or a selection of tapas.
Spaniards eat late for this final meal of the day- even more so on weekends and during
the summer- sitting down to eat anytime from 9:00 until 11:00 in the evening.

Spanish Cuisine Ingredients

Here is a list of typical ingredients and foods:

 Olive oil: Spanish recipes either call for olive oil or lard, mainly olive oil. Extra
virgin olive oil is worth the added expense. Spain is a leading producer of olive
oil, and olives are grown all over the south of Spain in the region of Andalucia.
 Ham: or as the Spanish say, jamón is a very prized food. Spaniards take their
ham very seriously and will pay a high price for top-quality ham. You will see
different types on menus and in supermarkets, but typically it will be jamón
serrano or ham from the Sierra or mountains. Learn about jamón español, and
where to buy it outside of Spain.
 Fish and Seafood: Because Spain is located on the Iberian Peninsula,
surrounded on three sides by water, fresh seafood is always plentiful in the
markets
 Cheeses: Wonderful cheeses of every type can be eaten in Spain. Spanish
cheeses are made from sheep, cow, goat, and mixed milks.
 Sausages: Spanish love sausage—especially their chorizo, a pork sausage made
with paprika. Again, there are many types of chorizo, from fresh and soft to
smoked and aged.
 Beef, Lamb, and Pork: All three types of meat are common and can be
roasted, grilled over the coals, or sautéed in a sauce.
 Chicken: Chicken is very popular. It is prepared in every way, but most
commonly is fried or stewed, although roasted chicken is sold "to go" in many
small stores.
 Fruits and Vegetables: Spanish people eat lots of fresh fruit as snacks or as
the last course of their meals. A fresh fruit bowl sits in every kitchen. Simple
salads and sautéed vegetables are eaten every day. Popular dishes often include
sweet peppers, eggplant, and zucchini.
 Legumes: Beans of all types are eaten regularly. The most famous Spanish
bean dish is probably the cocido madrileno, which is a classic garbanzo-pork-
sausage-noodle stew from Madrid.
 Nuts: Spain is one of the top producers of almonds, hazelnuts, and walnuts.
Almond-based and milk-based desserts are very common.
 Herbs and Spices: Garlic, onions, and herbs such as oregano, rosemary, and
thyme are used but garlic more than the others.

COOKING METHODS

Cocido, olla, pote, guiso, estofado, or escudella are the Spanish terms for stew.
This is one dish that could be called characteristic of Spain, although each region has its
own version. The Spanish do not only stew, they roast, fry, and saute many foods. It
is not as common to bake or broil, although they do grill meats on a metal plate or a
charcoal grill.
As the Spanish say to wish everyone a good meal, "Buen provecho!"
ASIAN AND WESTERN CUISINE 58
Religion of Spanish

Catholicism

Around 67.4% of the Spanish population identify as Roman Catholic Christians. The
Christian religion has had a notable presence in Spain since the days the region was
part of the Roman Empire.

Irreligious

Between 20% and 22% of the population now identify as Atheists or Agnostics. This
move toward irreligion comes with economic and social development and increased
scientific research and educational attainment.

Minority Religious Groups

Minority religions in Spain include Islam, Judaism, Protestant Christianity, Baha’i,

Hinduism, and Buddhism, along with others in smaller numbers.

FAMOUS SPANISH CUISINES

1. Tortilla Española

Another tapas bar favorite is tortilla Española

– or Spanish omelette as it’s known around
the world. Tortilla can also be eaten as a main
dish, a break time snack or even in a
sandwich, which is popular with kids. To
create your own tortilla, you’ll need to slowly
fry up onions and potatoes in olive oil before
adding the egg.

2. Gazpacho

Usually served as an appetizer, this chilled

tomato soup definitely packs a tasty punch.
Blend up some fresh tomatoes, peppers,
cucumbers, garlic, and herbs, and serve with
toasted bread for a low-calorie dish crammed
full of vitamins.

3. Pisto

The recipe sees tomatoes, peppers, zucchini,

onions and garlic sliced up and roasted with a
lot of olive oil to give it that classic
Mediterranean flavor.

ASIAN AND WESTERN CUISINE 59

4. Pulpo a la gallega

Octopus is a big deal in Spanish cuisine,

whether it’s deep-fried and served as tapas or
transformed into something a little more
sophisticated. One of these more elaborate
dishes is the popular pulpo a la gallega, which
sees paprika, rock salt, and olive oil bring out
the very best flavors from the octopus.

5. Paella

This rice-based dish is well known

internationally, although in Valencia you will
find many authentic variations that equally vie
for attention. The most traditional Valencian
paella is a mixture of chicken, white and green
beans and other vegetables, but seafood is
also common, where you can find an array of
seafood suprises among the flavoursome rice,
such as calamari, mussels, clams, prawns and
others.

ASIAN AND WESTERN CUISINE 60

 INFORMATION SHEET 19
GERMAN CUISINE
INTRODUCTION:
 “Land of Beer and Wurste”
 “Land full of Delights”
 Oktoberfest were originated
 Germany is located in Western Europe.

HISTORY
 German cuisine has often been labeled as stodgy and fatty, which can be
attributed to the lack of variety in the rural German countryside until the last 200
years.
 But Germany has benefited from a close association with Italy and France and
adopted many of their spices and cooking methods, always with a German twist.

GERMAN CUISINE
 German cuisine is quite simple.
 Early inhabitants of present-day Germany are often referred to as Germanic
tribes.
 German chefs have also created great dishes from methods believed to have
been
 introduced to them by foreigners, including “sauerkraut’ (Fermented cabbage
dish) and “spatzle” (Type of small Pasta) which believed to have been introduced
to Germans by either Romans or Italian.
 German food generally consists of pork, beef and poultry with pork being the
most popular.
 Among poultry, chicken is most common, although duck, goose and turkey are
also in traditional German Cuisine
 Meat is usually pot-roasted or pan fried, but these recipes originated from
France.
 Pork, beef and poultry are the main varieties of meat consumed in Germany,
pork being the most popular.
 Among the most popular and most common are the Bratwurst, usually made of
ground pork and spices.
 Many Germans eat heavier and more filling meals. They include large portions of
bread and meat.
 The typical German meal is made up of pears, bacon, potatoes and beans.
German
 desserts with apples are also common.
 Breakfast is called früstück, and this meal is often made up of cheese, eggs,
meat and rolls with jam. Coffee and tea are also common. For most Germans,
the largest
daily meal is lunch, also called Mittagessen, that is enjoyed around noon.
Dinner is called Abendessen or Abendbrot
 Romans introduced Grapes, almonds, meat, and vegetables preservation
techniques,
such as sausage making and curing, and spices such as ginger, cinnamon,
cloves, and nutmeg.
 Widely known food that is included in their diets are mostly grains that were
mostly grown in the area, including millet, oats, barley, rye, as well as dairy

ASIAN AND WESTERN CUISINE 61

 products such as milk, cheese, and cream combined with whatever gathered or
caught.
 Some common for hunting; berries, honey, boar, herring, salmon, venison,
bread, and pork.
 Romans also introduced the cooking technique of hanging kettles over an open
fire
to simmer foods.
 Charlemagne, the French leader of the Roman Empire from late eighth to early
ninth
century, introduced the use of fresh herbs and gardens in the everyday fare of
people's diet.
 Romans also introduced the “Christians Faith”
 Mongolian Tartars taught Germans fermenting cabbage to preserved it, and thus
began the “sauerkraut” tradition in Germany.
 Tartars also introduced a technique in which they carved off pieces of raw meat,
which evolved to become a common dish in Germany known as “rindsfleisch
tartare”
(Steak tartar)
 Frederick the great of Prussia introduced the utilization of productive crop
“Potatoes” a quest to help hunger in Germany.
 Potatoes are used for dumplings, in soup, stews and to make warm and cold
salads.
 Potato is also used to make schnapps, beverage that is common in the southern
part
of the country.

FOUR REGIONS OF GERMANY

1. Northern Germany: made up lowlands plains that comprise a less fertile sandy
area. This region is covered with rivers and lakes; local cuisine includes more fish
also known for the use of potatoes.
 Bacon is the favorite cooking fat and pork is the common
ingredients, specialties includes; hearing, forelle (trout), stockfische
(salt Cod) speck (bacon), kartoffels (potatoes) saure crème (sour
cream)

2. Central Germany: Lies at the beginning of the high lands that lead into the
more elevated southern portion.
 Specialty products are; dense rye bread, skinken (famous Ham),
kloss (light dumpling that can be served with meats, gravy or in
soups)
 Potatoes are popular and the main starches are dumpling and
noodles.
 Caraway, paprika, dried mushroom and sour cream, Wursts,
sauerkraut and pork preparations.

3. West and Southern Germany: The Rhine Land; this region includes the
German major river the Rhine, has the hottest summer in the country.
 Specialty products are white sparge (asparagus), various type of
Spatzle (tiny dumplings), sauerbraten (braised beef with
sour/sweet sauce), schwarzalder kirsch torte (black forest cake),
salads and vegetable based dishes.

ASIAN AND WESTERN CUISINE 62

  Foods; tarts filled with bacon, onions cream cheese, nulden
(noodle) , Maultaschen (filled pasta)

4. South Eastern Germany: region known for fine beers, has lush upper
meadows and
fields that yield grain crops. Colder region.
 Cuisine includes; pigs reigns supreme-pork featured in many style, all parts of
the pig utilized local specialties; Wursts (sausage), schweinshaxen (braised
pork knuckles), wammer (pickled pork belly) Kraut (cabbage) made in
numerous ways produces many types of pilze (mushrooms) and honey.

DISHES FROM GERMANY

• Steckrübeneintopf - This is a traditional German favorite. It is a stew made
of potatoes, carrots and pickled or smoked meat or sausage.
• Weisswurst - This Bavarian sausage is a traditional favorite. It is made out of
finely
chopped veal and pork bacon.
• Zwiebelkuchen - This is a pie with a crust made out of diced bacon, cream,
steamed onions and caraway seed.
• Sauerkraut - This worldwide favorite is cabbage that is finely shredded and is
fermented with lactic acid bacteria.
Rheinishcher Sauerbraten - These are large beef pieces that have been
marinated in a mixture of water and vinegar for a long time before they are baked.
• Hochzeitsuppe - This favorite is meat broth that is spicy and contains liver
dumplings, bread dumplings and thin pancakes.
• Labskaus - This dish is made out of herring, corned beef, beetroot, mashed
potatoes and is served alongside a pickled cucumber and a fried egg.

Mettbrötchen - This is meat put on rolls of bread that are often garnished
with
raw onion rings.

 Hasenpfeffer - This is a stew made out of marinated rabbit.

Bratwurst - Made of beef, veal or pork, these sausages are grilled or fried
and
served with sauerkraut or potato salad.

GERMAN DRINKS

• Apfelsaftschorle - This is a very popular German soft drink made of

carbonated
mineral water and apple juice.

• Beer - The Germans have different types of beer including pale beer, dark
beer and
wheat beer.

ASIAN AND WESTERN CUISINE 63

 • Wine - In Germany, wine is just as popular as beer. Common types include
Silvaner and
Riesling. Red wines include Spätburgunder and Dornfelder.

• Schnapps - This is an alcoholic drink that has been distilled. It is clear and has
a fruit
flavoring.

SPICES AND CONDIMENTS

German dishes are rarely hot and spicy; the most popular herbs are traditionally
parsley, thyme, laurel, chives, black pepper (used in small amounts), juniper berries
and caraway. Cardamom, anise seed, and cinnamon are often used in sweet cakes or
beverages associated with Christmas time, and sometimes in the preparation of
sausages, but are otherwise rare in German meals.

Other herbs and spices, such as basil, sage, oregano, and hot chili peppers, have
become popular since the early 80´s.

• Mustard (Senf) is a very common accompaniment to sausages and can vary

in strength, the most common version being Mittelscharf (medium hot).
• Düsseldorf and the surrounding area are known for its particularly spicy
mustard.
• Horseradish is commonly used as a condiment either on its own served as a
paste, enriched with cream (Sahnemeerrettich).

DINING ETIQUETTE IN GERMANY

 Hold the fork in your left hand, the knife in your right hand.
 Keep both in your hands while eating. Don’t put the knife or fork down except to
drink or pick up bread. The knife (in your right hand) is also used to help
discreetly guide food onto your fork (in your left hand).
 Do not cut up an entire piece of meat at once. Cut off a bite-size piece and eat it
before you cut off another piece.
 If there are more utensils than just a knife and fork (salad fork, dessert spoon,
etc.), the rule is simple: Move inward from the outside for each course.
Sometimes spoons are placed above the plate rather than on the side.
 When finished, lay your knife and fork side by side on your plate pointing to the
center, with the handles on the lower right rim (five o’clock position).
 Finger Foods? Nein! Germans and other Europeans rarely eat with their hands!
Especially in a fine restaurant or in a formal/semiformal pizza is eaten with a
knife and fork.

BEVERAGES (GETRÄNKE)

 Germans don’t normally drink tap water, even though it’s perfectly safe to do so.
Sparkling mineral water (from a bottle) is the norm.
 Germans are big coffee and tea drinkers. (Decaf coffee may or may not be
available.)
 Beer and wine are usually also part of any dinner in Germany. After dinner,
brandy,
cognac, grappa or some other digestif is often served. Sometimes a Kräuterlikör (herbal
liqueur), such as Jägermeister, may be offered instead.

ASIAN AND WESTERN CUISINE 64

 INFORMATION SHEET 20
GREEK CUISINE
HISTORY

The history of Greece can be traced back to Stone Age hunters. Later came early
farmers and the Minoan and Mycenaean civilizations. By about 1,950 BC the inhabitants
had invented a form of writing using hieroglyphs. This writing is called linear A. The
Minoans were a bronze age civilization. (They made tools and weapons from bronze).
Their civilization was at its height from about 1700 BC to 1500 BC. However Minoan
culture declined after 1450 BC. We are not sure why but they may have been conquered
by Mycenaeans from mainland Greece.

Most of the Minoans lived in small villages and made their living from farming.
They grew wheat, barley, grapes, and olives. They raised goats, cattle, sheep and pigs.
Minoan farmers had to give part of their crops to the ruler as a tax. The Minoans were
also trading people. They traded with Sicily, Cyprus, Egypt and other parts of the Middle
East. The Minoans exported wine, olive oil, timber, and pottery. (Minoan potters made
very thin pottery called Kamares ware). They also exported jewelry and weapons.
Merchants imported lead, copper, obsidian and ivory.

About 1,600 BC civilization spread to the Greek mainland. This early Greek
civilization is called the Mycenaeans after the city of Mycenae, which was found by the
great German archaeologist Schliemann. The Mycenaeans lived in city-states. Their
palaces were fortified showing life was less peaceful than on Crete. The Mycenaeans were
also great traders and their craftsmen worked in gold and silver. However, after 1200 BC
Mycenaean civilization went into decline and by 1100 BC Greece had entered a dark age.
This was followed by a period of wars and invasions, known as the middle ages.
Around 1100 BC, the people of the Dorians invaded from the north and spread along the
west coast. In the period 500-336 BC, Greece was divided into small city-states, each of
which consisted of a city with the surrounding countryside. The ancient Greek classical
and Hellenistic eras are without doubt the most beautiful times, having left behind a
myriad of ideas, concepts and the basics of what we now call "Western civilization". The
dialects of ancient Greece have greatly influenced both the modern Greek language and
the vocabularies of other languages spoken in the world today. The art and architecture
of ancient Greece have proved highly influential in our time for the inner western society.
The much-celebrated Renaissance was driven in large part by the rediscovery of ancient
Greek ideas through texts and works of art, which until then had been repressed from
the recognition of the authority of the church and the supernatural power.
BRIEF HISTORY OF GREEK CUSINE
Greek cuisine has a culinary tradition of some 4,000
years and is a part of the history and the culture of Greece.
Its flavors change with the season and its geography. Greek
cookery, historically a forerunner of Western cuisine, spread
its culinary influence, via ancient Rome, throughout Europe
and beyond. It has influences from the different people's
cuisine the Greeks have interacted with over the centuries,
as evidenced by several types of sweets and cooked foods.

ASIAN AND WESTERN CUISINE 65

Ancient Greek cuisine was characterized by its frugality and was founded on the
"Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish
being more common. This trend in Greek diet continued in Roman and Ottoman times
and changed only fairly recently when technological progress has made meat more
available. Wine and olive oil have always been a central part of it and the spread of grapes
and olive trees in the Mediterranean and further afield is correlated with Greek
colonization.
RELIGION & BELIEFS
The religion of Ancient Greece was classified as polytheistic, which means that
they believed in multiple deities. In fact, the gods and goddesses that we know as the
Olympian Gods were something that many religious experts accept as being at the core
of their belief system. Although there were multiple gods and goddesses that existed in
Ancient Greece, these twelve represented the core of what most in Ancient Greece
believed in. There are other gods and goddesses, however, that may also have been
worshipped locally. The Twelve Olympian Gods and Goddesses include Zeus, Hera,
Poseidon, Demeter, Athena, Apollo, Artemis, Ares, Aphrodite, Haphaestus, Hermes,
Hestia, and Dionysius.
Worship of these gods and goddesses was part of their every day life. For example,
most households had an alter dedicated to Hestia, the goddess of the hearth. Worship of
Hestia was an almost daily ritual, as families would reserve a portion of their evening
meal to this goddess. The temples that we know of today, such as the Parthenon that is
located in Athens and the Temple of Poseidon that is located on Cape Sounion near
Athens, were dedicated to gods and goddesses. The Parthenon was dedicated to Athena
and the Tempe of Poseidon was dedicated to Poseidon.
There are many such places located throughout Greece and people would come
from all over to worship the gods at these places. The Ancient Olympia Games were also
a pivotal part of the religion of Ancient Greece, as the games were dedicated to the king
of the Gods, Zeus.

Food Customs at Ceremonial Occasions. Guests must always be offered

refreshment, and all major ceremonies involve food. At funerals, mourners are
given koliva (boiled wheat, sugar, and cinnamon), a special cake is baked on New Year's
Day, and the midnight Easter service is followed by a feast, generally of lamb.

Religious Practitioners. The Orthodox Church of Greece is overseen by the Holy

Synod, whose president is the archbishop of Athens. Under this synod are regional
bishops as well as monks, nuns, and priests who run specific churches and monastic
institutions. Local priests are encouraged to marry, but other members of the clergy may
not. Care of local churches is the responsibility of the community of worshipers, and
priests are assisted by deacons, chanters, and local women who clean the buildings and
bake bread for communion.

Rituals and Holy Places. Orthodoxy includes a series of daily, weekly, and annual rites,
including the Sunday liturgy and the Twelve Great Feasts, of which the most important is
ASIAN AND WESTERN CUISINE 66
Easter and the Holy Week that precedes it. There are four periods of fasting and saint's
days in honor of the three hundred Orthodox saints. There are also rites associated with
key events in the life cycle, such as funerals, weddings, and baptisms. Many people
integrate religious practice into their daily lives, crossing themselves while passing a
church or entering to light a candle, pray, or meditate.

Death and the Afterlife. In Orthodox belief, at the time of death, a person's soul begins
a journey toward judgment by God, after which the soul is consigned to paradise or hell.
Relatives wash and prepare the body for the funeral, which is held in a church within
twenty-four hours of death. The body is buried, not cremated, for decomposition is
considered part of the process by which a person's sins are forgiven and the soul travels
to paradise. The next forty days are a precarious time, at the end of which the soul is
judged. Visits are paid to the relatives of the deceased, and additional rituals are held,
some with open displays of grief and singing of laments. Three to seven years after burial,
the bones of the deceased are exhumed and placed in a family vault or a communal
ossuary. The degree to which the body has decomposed and the bones have turned white
is seen as evidence of the extent to which the person's sins have been forgiven and the
soul has entered a blissful state.

CULTURE & TRADITIONS

The Greek culture is rich and vibrant. Various things including their past, the landscape,
and the media influence it. There are, however, some things that remain consistent.
Greek people are very proud of who they are and speak of their heritage with great
passion. They are united by their traditions, religion, language, music, food, and wine. All
of these form the backdrop of Modern Greek culture and Greece’s cultural identity. The
whole culture in Greece is centered on the dinner table. Greek people regularly gather in
large family groups for their daily meals, which often take hours to eat. Whether the meal
is eaten at home or in a restaurant, this is the chief mode of socialization for families and
their friends.

 Easter - is by far the most important celebration for the Greeks, even Christmas
comes second. The celebrations for Easter truly begin two months before, but Holy
Week is the peak of these activities. According to the Orthodox tradition, the
symbolic red Easter eggs are dyed on Holy Thursday. Greeks believe that the Virgin
Mother, Mary, dyed eggs this color (the color of blood) to celebrate the
Resurrection of Christ and life. On Holy Thursday women are also busy baking
kouloúria - dough cookies and tsouréki – the traditional Easter sweet bread.
Godparents buy news shoes, clothes and a candle to the kids and, in villages, the
exterior of the houses and the streets are whitewashed.
 Good Friday or Great Friday - flags at homes and government buildings are set
at half mast to mark the sorrowful day. The Procession of the Epitáphios of Christ,
the Epitaphio mourns the death of Christ on the Cross with the symbolic coffin,
decorated with thousands of flowers, taken out of the church and carried through
the streets by the faithful. At the cemetery everyone lights a candle for the dead;

ASIAN AND WESTERN CUISINE 67

 then the Epitaphio with its procession returns to the church where the believers
kiss the image of the Christ.
 Name Day Celebration - Most of the Greeks owe their names to a religious saint
and in Greece name days are more important than birthdays. Everyone named
after a saint honored by the church celebrates his name on a given day of the
year. When someone has a “name day” his friends and family visit him without
invitation and offer good wishes and small presents. The host greets the guests
with pastries, sweets and appetizers.
 Marriage - is another big celebration in Greece. In some parts, outside Athens
and other big cities, the bride still has a dowry made by her mother, grandmothers
and aunts, consisting of sheets, towels and hand made embroideries, while the
father of the bride traditionally offers a furnished home to his daughter and son-
in-law as a wedding gift. On the day of the wedding, the bride gets dressed with
the help of girlfriends and women from her family, and is kept hidden, for it is bad
luck for the groom to see her before the ceremony.

CUISINES

Taramasalata - creamy blend of pink or white fish roe,

with either a potato or bread base, is best with a drizzle of
virgin olive oil or a squeeze of lemon.

Moussaka - Variations on moussaka are found throughout

the Mediterranean and the Balkans, but the iconic Greek
oven-bake is based on layers of sautéed aubergine, minced
lamb, fried puréed tomato, onion, garlic and spices like
cinnamon and allspice, a bit of potato, then a final fluffy
topping of béchamel sauce and cheese.

Courgette Balls (kolokythokeftedes) - Sometimes a

patty, sometimes a lightly fried ball. The fritter is usually
made from grated or puréed courgette blended with dill,
mint, or other top-secret spice combinations. Paired with
tzatziki, for its cooling freshness.

Honey & baklava - made from layers of phyllo or filo

pastry which is filled with chopped walnuts, cinnamon,
sugar, and butter and soaked in a honey syrup

Grilled meat - Greeks are master of charcoal-grilled and

spit-roasted meats. Souvlaki, chunks of skewered pork, is
still Greece’s favourite fast food, served on chopped
tomatoes and onions in pitta bread with lashings of tzatziki.
Gyros, too, is popular served in the same way.

ASIAN AND WESTERN CUISINE 68

Fresh fish - Fish and calamari fresh from the
Mediterranean and Aegean Seas are incredibly tasty and
cooked with minimum fuss – grilled whole and drizzled with
ladholemono (a lemon and oil dressing). Flavorsome
smaller fish such as barbouni (red mullet) and marida
(whitebait) are ideal lightly fried.

OTHER FAMOUS DISHES

Appetizers and Salads

 Spanakopita: spinach, feta (sometimes in combination with ricotta cheese)
onions or scallions, egg and seasoning wrapped in phyllo pastry in a form of a pie.
 Saganaki: fried yellow cheese, usually graveira cheese; the word “saganaki”
means a small cooking pan, is used to say “fried” and can be applied to many
other foods.
 Kolokythoanthol – zucchini flowers stuffed with rice or cheese and herbs.
 Fasolada: beans soup, considered as Greek traditional dish. Sometimes called
“the national food of the Greeks”. Made of beans, tomatoes, carrots, celery and a
generous amount of olive oil usually served with a variety of salty side dishes.

Soup:
 Psarosoupa: fish soup, can be made with a variety of fish, and several kinds of
vegetables (carrots, parsley, celery, potatoes, onion and drizzled with olive oil.
 Magiritsa: traditional Easter soup made with lamb offal, thickened with
avgolemono.
 Revithia: A chickpea soup

Vegetarian Main dish

 Gemista: baked stuffed vegetables. Usually tomatoes peppers, or other
vegetables hollowed out and baked with a rice and herb filling or minced meat.
 Arakas me anginares: oven baked fresh peas with artichokes.
 Lachanorizo: Cabbage with rice
 Anginares a la Polita; artichokes Constantinople style with artichoke herats,
olive oil, potatoes, carrots and dill.

Meat and Seafood Dishes:

 Spetsofal: a stew of country sausage, green mild peppers, onions and wine.
 Moussaka

Quick meals
 Strapadsada or Strapatso - a popular dish in many regions of Greece because
of its availability and low cost. (fresh tomato, eggs and olive oil).
 Omelette or omelet

Dessert and Sweets

 Baklava

ASIAN AND WESTERN CUISINE 69

  Diples or Thiples – Greek dessert made with thin sheet like dough. Dough is
rolled into long, thin strips, fried and folded in hot oil and dipped with syrup
(honey), sprinkled with chopped nuts and cinnamon. Shapes are bow ties and
spirals.
 Feta Cheese – brined curd white cheese made from sheep’s milk or a mixture of
sheep and goats milk.

Beverages (Non – alcoholic drinks)

 Portokalada – orangeade
 Lemonada – lemonade
 Visinada – cherryade

Beverages (Alcoholic drinks)

 Agiorgitiko – a Greek red wine.

Other beverages:
 Coffeehouses in Greece are called Kefenia
 Frappe – a Greek foam covered iced coffee drink made from instant coffee,
generally spray dried.
 Chamomile or chamomile – a daisy like plant commonly used to make a herb
infusion that can help induce sleep
 Sideritis – Sideritis: (ironwort, mountain tea and shepherd’s tea) a genus of
flowering plant used as herbal medicine or herbal tea.

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 INFORMATION SHEET 21
RUSSIAN CUISINE
HISTORY AND CULTURE
 Russia stretches from the White Sea in the north to the Black Sea in the south,
from the Baltic Sea in the west to the Pacific Ocean in the east, neighboring many
other countries. Russians speak Russian and share the same culture and traditions
nationwide.
 Russian cuisine dates back to the 10th century. Old Russian cuisine became
really diverse by the 15th century.
 Russian Cuisine is distinctive and unique, and as any other national one, it was
formed under the influence of different environmental, social, geographical,
economic and historical factors.
 . The abundance of rivers, lakes and forests contributed to the appearance of
dishes made from fish, game, mushrooms and berries.
 As the Old Russian saying goes «Каша - матушка наша, а хлебец ржаной - отец
наш родной» - (Porridge is our mother, bread is our father).
 In the fields they planted different grains like rye, oat, wheat, barley, buckwheat
and others. They made grain porridges (каша) from it of different kinds. Porridge
(каша) has always been a traditional national dish. Russians eat porridges
throughout their lives: young kids eat manna-croup kasha, adults like buckwheat
kasha.
 Russian cuisine was not only unique because of the ingredients they used but
because the food was cooked in the Russian Stove (в русской печи). They
baked bread in them, brewed kvass and beer, and on stoves they dried food. And
they were generally used to heat houses and many people slept on them.

RELIGION
 There are nearly 5,000 registered religious associations in Russia. More than half
follow the Russian Orthodox Church.
 Islam is the second largest religion; about 10 percent to 15 percent of Russians
practice Islam.
 The third most popular religion in Russia after Christianity and Islam is Tengrism,
a form of pagan, animistic and shamanic religion.

BELIEFS
 During Lent, meat, poultry and dairy products are not allowed, and so vegetables
are used. Fish is also used as replacement for meat.
 Pancakes were considered ritual food, representing sun in the old pagan traditions.
The Pancake Week, Maslenitsa, is organized every spring to celebrate the sun
and the end of winter.
 Vodka is one of the most popular drinks in Russia, mainly because it is cheap. It
is usually drunk very cold and generally with food or some snacks.
 Tea, surprisingly is also very popular drink in Russia. Tea is drunk traditionally
from the Russian Samovar, which is a heated metal container used for boiling
water.

MEAL CUSTOMS
 Breakfast is a quick snack of coffee or tea with bread and sausage or cheese.
 Lunch is a hot meal, with soup, potatoes, macaroni, rice or buckwheat kasha,
ground meat cutlets and peas or grated cabbage. This meal may be eaten in a
workplace cafeteria at midday or after people return home from work.

ASIAN AND WESTERN CUISINE 71

  A later supper, may consist of boiled potatoes, soured cabbage, and bread or
simply bread and sausage.

RUSSIAN DISHES
1. Bliny-is a Russian type of pancakes or crepes. They are usually thin and big, they may
be served with sour cream, jam, honey, or caviar or smokes salmon

2. Sirniki- are small blinis made of cottage cheese. This is a typical food for breakfast or
branch.

3. Kasha- is the most common meal in Russia. It is easy to cook, healthy to eat and
everybody can afford it.

4. Pelmeni- are meat or fish dumplings originally coming from the region of Siberia.
They are usually kept frozen and cooked in boiled water right before eating

5. Varenniki- are dumpling similar to pelmini but they are usually stuffed with cheese,
mashed, potatoes, cabbage, meat, hard-boiled eggs or different fruits.

6. Pirog- is a big pie stuffed with fruits, mushrooms, meat or fish.

7. Borscht- is a soup originally coming from the Ukrainian cuisine but now equally
popular in Russia. It has a distinctive reddish-purple color because it’s cooked with
beetroot and tomatoes. In Russia borsch is always served hot

8. Okroshka- is a cold soup popular in Russia in summer time. The main ingredients
include diced raw vegetables, boiled meat, eggs and potatoes. The soup is served with
kvas (a popular Russian fermented drink made from black rye) and sour cream.

9. Shchi- is one of the staples of Russian cuisine known since the 9th century.

10. Solyanka- is a thick, piquant soup popular in Russian and Ukrainian cuisine. It can
be cooked with meat, fish, or mushrooms, other ingredients include olives, pickled
cucumbers with brine, cabbage, potatoe, sour cream and dill.

11. Sorrel soup- is extremely popular in Russia in summer time. It’s healthy and easy
to cook. The main ingredients include sorrel leaves, potatoes, carrots, parsley and eggs.

12. Herring under the fur coat- is a traditional Russian salad. It's loved in Russia but
might appear a rather weird dish to a foreigner. The salad has several layers: salted
herring is covered with chopped onions, potatoes, carrots, beet roots and dressed with
mayonnaise.

13. Salad Olivier- is usually known as Russian salad in the West. It is popular in winter
season. Among its ingredients are boiled potato, pees, meat, pickled cucumbers, onions,
eggs and carrots.

14. Vinegrette- is a traditional Russian salad made of boiled beets, potatoes, carrots,
pickles, onions and sauerkraut. It is easy to cook and remains very popular especially in
winter time.

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 INFORMATION SHEET 22
SWISS CUISINE

Introduction
In her 700 year history, Switzerland has earned a reputation as a peace-loving and
solidly neutral insular nation situated in the middle of the European continent. With a
decidedly nationalistic consciousness-complemented by savvy in the world wide trade-
the Swiss have kept themselves at bay from political unrest, intrigues, and alliances. Swiss
cookery, like the language and culture, has been influenced extensively by its neighbours.
Thus there are many dishes resembling those of Germany, France and Italy. But the
traditional independence of the nation and its people is reflected in the specialities of
each valley and town that was created long ago by inventive thrifty cooks who shared
deep passion for nourishing good fare. Fortunately, they always have been blessed with
the best and freshest of ingredients, readily available from productive farmlands and well-
tendered animals and poultry. Outstanding among the renowned Swiss foods are dairy
products, garden-fresh vegetables, flavourful honey, rich fruits, and excellent meats,
particularly pork and veal, as well as game and poultry.

Geography and climate

Switzerland officially the Swiss Confederation is a federal republic consisting of
26 cantons, with Bern as the seat of the federal authorities. The country is situated in
Western Europe where it is bordered by Germany to the north, France to the west, Italy
to the south, and Austria and Liechtenstein to the east. Switzerland is a landlocked
country whose territory is geographically divided between the Alps, the Central Plateau
and the Jura that yields a total area of 41,285 km2 (15,940 sq mi). The Swiss climate is
generally temperate, but can vary greatly between the localities, from glacial conditions
on the mountaintops to the often pleasant near Mediterranean climate at Switzerland's
southern tip. Summers tend to be warm and humid at times with periodic rainfall so they
are ideal for pastures and grazing. The winters in the mountains alternate with sun and
snow, while the lower lands tend to be more cloudy and foggy in winter

History
Helvetia, were a Celtic tribe first mentioned at the end of the 2nd century BC. It is
not known if they already lived in the Swiss plateau area at that time, or if they moved
there later. However, Julius Caesar defeated them at the battle of Bibracte and thus
following the Roman rule.

ASIAN AND WESTERN CUISINE 73

The people of switzerland
Switzerland has a population of about 7.6 million. Foreigners account for around
21% of the resident population. The average age is increasing, as people live longer and
have fewer children. Lifestyles are changing as the Swiss adapt to new demands.
Religious belief has declined in recent years, but the religious landscape has diversified.
Switzerland has four unevenly distributed languages and a wealth of dialects. Switzerland
is one of the richest countries in the world

The Swiss Culture

Switzerland is in the unusual situation of being the home of three of Europe's major
languages. Swiss culture is characterized by diversity, which is reflected in a wide range
of traditional customs. A region may be in some ways strongly culturally connected to the
neighbouring country that shares its language, the country itself being rooted in western
European culture. The linguistically isolated Romansh culture in eastern Switzerland
constitutes an exception; it survives only in the upper valleys of the Rhine and the Inn
and strives to maintain its rare linguistic tradition.

Switzerland is home to many notable contributors to literature, art, architecture,

music and sciences. In addition the country attracted a number of creative persons during
time of unrest or war in Europe. Some 1000 museums are distributed through the
country; the number has more than tripled since 1950. Among the most important cultural
performances held annually are the Locarno International Film Festival and the Montreux
Jazz Festival.

The Cuisine of Switzerland

If variety is the spice of life, then the Swiss certainly offer a colourful palate. Drawing
the best from their neighbours, they incorporate cuisine of Italy, France and Germany
into their own Swiss specialties.

Swiss & German Vigor

Aargau Rüeblitorte (carrot cake)
Appenzell Appenzellerei (ham, onions, parsley and cheese), Biberli (spiced
honey cakes)
Basel Mählsuppe (flour soup), Basle-style Salmon, Basler Läckerli (honey
cookie)
Berne Berner Platte (smoked pork, sausage, sauerkraut), Meringues with
whipped cream, Bricelets or Brezeli (wafers), Honigläbchueche
(honey gingerbread)

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Glarus Schabzieger (clover cheese), Chalberwürst (veal sausage),
Zigerchrapfe (deep-fried packets of dough with sweet stuffing),
Biräbrot (dried pear bread)
Lucerne Lozärner Chügelipaschtete (Vol-au-Vent)
Bölletünne (onion tart), Schaffhauser Zungen (almond meringue and
butter-cream pastry)
Schaffhausen
St. Gallen Bratwurst and Schüblig (sausages), Mostbröckl
Thurgau Mostbröckli (brine cured meat), Glottlieberhuppen (Huppen with
chocolate filling)
Uri Älplermagronä (elbow macaroni with fried onions and mountain
cheese, often served with apple sauce), Brischtner Birä (dried pears
in wine with whipped cream)
Zug Kirschtorte (cake flavored with cherry brandy)
Zurich Gschnätzlets (sliced veal in cream sauce) with Röschti (golden light
shredded potato cakes), Ratsherretopf (mixed filets and vegetables),
Marzipan-Läckerli (cookie)

Swiss & French Flair

Geneva Friture du Lac (deep-fried small fish), Fricassée de porc, Rissoles aux
poires (pear fritters)
Valais Escalope agaunoise (veal escalopes with ham, tomatoes, Raclette
cheese)
Vaud Filets de Perches St. Saphorin, Papet Vaudois (smoked sausage
served on a bed of leeks and potatoes), Saucisson

Swiss-Italian Pizzazz
Ticino Busecca (tripe soup), Risotto (rice with many different flavors),
Polenta a la Ticinese, rabbit dishes, Capretto (kid), pasta, Chestnut
Vermicelles (chestnut purée), Sabayon (wine cream), Amaretti (bitter
almond macaroons)

Romansh Vitality
Graubünden Bündnerfleisch (air dried meat, sliced paper thin), Salsiz (a hard
sausage), Bündner, Gersten Suppe (barley soup), Pizzokels (potato-
based dumplings), Maluns (fried-potato dish traditionally served with
Alpine cheese and apple sauce), Scarpatscha (noodle gratin),
Capuns (stuffed Swiss chard leaves), Engadiner Nusstorte (walnut
tarts)

Some of the swiss culinary favourites

Rosti Swiss: rosti pronounced reush-tee. Roti means roasted or fried
potatoes. The golden yellow roasted potato pies made their debut
long ago as a farmer’s breakfast, to which everybody around the
table helped themselves. Only with practice does one achieve the
ASIAN AND WESTERN CUISINE 75
 incomparable combination of crunchy outside and properly cooked
inside, aromatic and light. Rösti is such a favourite in Switzerland
they have a special platter to dish out this potato recipe known as
rösti-teller.

Soups
Basler One of their favourites is Mehlsuppe, based on flour and butter, and
Carnival
seasoned variously. It is associated with Fasnacht or carnival
Soup:
celebrations in Basel.
Altdorf it is made with two favourite ingredients: onions and cheese
Onion-
Cheese
Soup:
Barley soup: barley is highly nutritious, which was particular important, of course,
in the meals of the mountain farmers. The barley soup comes from
the engadine and is popular throughout the canton Graubunden.

Fondue
Fondue Fondue is derived from the French word ‘fondre’ which means to
melt.

Good Swiss wines are fendant-petillant or Neuchâtel. The preferred

drink to serve with fondue is kirsch; or you may serve the same kind
of wine that was used in the dish.

Raclette
Raclette Originally the dish consisted of cheese, jacket potatoes, and pickles.
Today a whole slew of raclette recipes have evolved in which meat
and fish, poultry and vegetables even wild game and fruits, count
among the ingredients.

The Berner Platte

The Berner Made of an assortment of meats, sausages, and vegetables, there are
Platte probably as many plates a la Bern as there are inhabitants in the
canton Bern. The meat or sausages can be supplemented or
substituted according to fancy or availability. Just as popular with this
famous Swiss dish are green beans in place of or in addition to the
sauerkraut

ASIAN AND WESTERN CUISINE 76

Bern stuffed onions:
Bern stuffed Annually on the 4th Monday of November, thousands of Swiss and
onions: foreign celebrants gather at a colourful onion market (zwiebele marit)
to enjoy an unusual autumn harvest holiday enlivened with good
eating and merrymaking.

Onion pie - bolledunne

Onion pie - They may make you cry a lot, but you still can’t get along without
bolledunne them. Even if bitter tears are shed while peeling, there is hardly a
household in which onions are not used in the kitchen in same way.

Basle Leckerli
The Swiss love confections and cakes of all kinds. The German-
speaking Swiss, particularly the people of Basle, have the biggest
“sweet tooth”

The honey-rich Leckerli of Basle have a 600 year-old tradition that has
made them world renowned. Honey, chopped almonds, flour, candied
orange and lemon peel, spices, Potash, a leavening agent, and sugar

Sweet Specialities
Aargauer Ruebliorte The canton of Aargau is famous for a torte that never fails
(Aargau carrot cake) to get accolades. It is amde of raw, grated carrots that lend
the torte a piquant-sweet taste.
Zuger Kirschtorte A cherry torte without cherries? Yes but between the pastry
(zug cherry torte) layers of this nut and biscuit torte, the butter cream is
generously flavoured with kirsch.

Breakfast items

Golden Bärner Züpfe braided egg bread, jams and fruit preserves, and real Muesli
are all very much a part of Swiss life, especially at breakfast.
Polenta The word polenta is of Latin origin, but was originally not
applied to the famous corn meal, but to a mixed gruel of
various grains, usually millet or wheat

ASIAN AND WESTERN CUISINE 77

 Risotto a la Ticino Rice has a characteristic unique among grains. Each plant
must be planted separately. Also water plays a much more
important role than for other grains. The ticinesi make their
risotto with red wine, which gives the rice a unique flavour.
Risotto is really a side dish which goes well with many meat
dishes, but many variations and imaginative ingredients turn
it into a main dish to serve with fresh salad and a Ticino
wine.
Sauerkraut a la They like it with the special caraway sausages, with a touch
Schaffhausen of marc, spirits made with pressed grapes of the local
vineyards.

Cheese
Emmental cheese made of raw milk, usually a mixture of fresh and milk and
milk from the evening before. It is ripened in a cool ripening
cellar for four months
Gruyere is a hard yellow cheese made from cow's milk
Appenzeller is a hard cow's-milk cheese produced in the Appenzell region
of northeast Switzerland
Schabzieger It takes its characteristic aroma from cow feed in the form
of clover, which crusaders brought over the Alps from Asia
Minor at the end of the 11th century.
Sbrinz, an easily digestible full-fat cheese with high protein content,
is a cheese produced primarily in Lucerne

The praline – queen of chocolates

Pralines, or assorted chocolates, are known in three versions depending on method

of production: glazed chocolates with a hard or semi-hard filling, hollow chocolates with
soft or liquid fillings, and solid chocolates.

Swiss Confectionary
 Orange slice (candied orange slice with sugar and chocolate icing)
 Princesses (orange truffle with powdered sugar)
 Pineapple triangle (candied pineapple pieces)
 Little Kirsch drops (cherries in schnapps)
 Whisky – truffles (with whisky filling, turned in cocoa)
ASIAN AND WESTERN CUISINE 78
  Little crowns (a marzipan confection modelled on Danish crown cake)
 Florentines (in miniature)
 Calissons (little boats with sugar icing)
 Schiesser rum (invented by cafe schiesser in basle)
 Baisers du jour (daytime kisses)

Wines, spirits and Cigars

Swiss wines
All though they are not well none abroad, and wine is not a major industry, Switzerland
produces many wonderful wines from vineyards along its sunny lake shores, and even at
terraces at over 3600 feet near the Matterhorn.
All wine names in Switzerland are geographic and carry the region name, canton, local
town, or parish. The most widespread varieties are the Chasselas (called Fendant in
Valais) and Pinot Noir. The Merlot is the main variety produced in Ticino. It has a natural
sparkle or crispness that distinguishes it from the vines of nearby vineyards in other
countries.

Swiss spirits
Kirsch: at the end of the meal often with black coffee. Goes well with fruits is sprinkled
with desserts
Fruit brandy or eaux de vie
Pear brandy sometimes has the fruit in the bottle brandy is a world renowned brand of
pear brandy from Switzerland.. Williams pear

Cigars
Geneva, the respected seat of international organizations on the lake of the same name,
is also the hub of cigar culture. Closely connected to its name almost synonymous with
cigars, Zino Davidoff. Born in Kiev, the Russian Davidoff was able to emigrate with the
rest of his family to the safety of Geneva before the October revolution. Davidoff skilfully
managed to trade from cuba to france and germany through geneva, and his business
became a familiar meeting point of passage for friends of the cigar world.

ASIAN AND WESTERN CUISINE 79

 INFORMATION SHEET 23
AUSTRALIAN CUISINE
Aussies refer to their home as the "Lucky Country," which is apt when it comes
to Australia's abundance and variety of food. They are blessed with many exotic fruits,
a huge variety of fish, some of the best lamb and beef in the world, and, thanks to the
immigration rules that were changed after WWII, almost every sort of cuisine. “(Gordon
Springer).
I. GENERAL FACTS
1. Tucker: colloquial term for food
 one of the most diverse cuisines, due to the many cultural influences
 all immigrants brought along their own, typical recipes: mixture of continental
and Asian cuisine
2. Typical Australian Food
 -ranking first in the consumption of HONEY.
 -large variety of honey products:
 large variety of FISH: e.g. Snapper, garfish, leatherjacket, jewfish, flathead,
gemfish, John Dory and Barramundi
 Tropical FRUITS: mangoes, paw paws and pineapples.
 BEVERAGES: Victoria Bitter, Cider, Bundy and Billy Tea.

3. Unique Australian Dishes

a) Damper
b) Lamingtons
c) Pavlova
d) Anzac Biscuits (Australian and NZ Army Corps)
e) Meat Pie
4. Indigenous Australian Food (Bush Tucker)
a) Lemon Myrtle
b) Mountain Pepper
c) Native Spinach
d) Macadamia Nuts
e) Wattle Seeds
5. Australian Food Colloquialisms

Australian English marked by:

- short forms: words are cut down to size and are finished with –ie, -y, or –o
- nicknaming

A. Examples of colloquialisms B. Examples of Colloquialisms regarding

regarding beverages: food:
Adam's ale: Water Barbie : Barbeque
Amber Beer Bikkie Biscuits
fluid:
Billy : Teapot; ContaBeer Brekkie Breakfasts
iner for boiling water
ASIAN AND WESTERN CUISINE 80
Bottle Shop Liquor Store Bum-nuts Eggs
Cuppa A cup of tea or a tea Chokkie Chocolate
break
Grog General name for Chewie Chewing Gums
Alcohol
Middy Medium size glass of Chook Chicken
Beer
Moo-juice Milk Cut lunch Sandwich
Tinnie A Can of beer Dead Tomato Sauce
horse
Dog’s eyes Meat Pie
Flake Shark’s Flesh
Frankfurt Hot dog
Greasies Fried food
Milk Bar Corner shop that sells
takeaway food
Murphy Potatoes
Sanger Sandwiches
Suag A sausages
Tucker Refrigerator or other
Box container for food
Vedgies Vegetables

ASIAN AND WESTERN CUISINE 81